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October 09, 2020Sold Out

Butcher’s Feast

7:00 pm - 9:00 pm

**The Butcher’s Feast is now sold out, but tickets are available for our Harvest Wine & Dine on October 23. Learn more: pknpk.com/event/harvest-feast/

Experience a truly elevated & intimate dining experience presented by the culinary team at Peek’n Peak’s Bistro 210.

The Butcher’s Feast will offer a four-course dinner with flavors of Fall. Each of the four courses will be completed with regional wine & local beer pairings, included in the ticket price. The feast is limited to 42 guests in order to provide an exceptional experience.

The main course will feature a roasted sampler of fine meat cuts including rosemary lamb chops with mustard sauce,  slow roasted brisket with sweet house-made barbecue sauce and a spicy dry-rubbed chicken thigh complimented with a fresh corn salsa.

The Peek’n Peak Culinary team will introduce each course with interesting details about the items being served, as well as the methodology of their preparation.  They will also present wine and beer pairings from regional producers.

Course 1:

  • Baked Brie with a pastry crisp & fresh peach chutney

Course 2:

  • Arugula salad with beets, pears, toasted walnuts, and feta with a honey infused balsamic vinaigrette

Course 3:

  • Sample the butcher’s finest cuts. Spice dry-rubbed chicken thigh with farm-fresh corn salsa, slow roasted brisket with house-recipe barbecue sauce and rosemary lamb chops with a mustard sauce. Served with roasted tri-color carrots, sweet potato and brussels sprout hash & baby potatoes with crispy shallots and pancetta.

Course 4:

  • Cinnamon cheesecake with sliced apples, house-made caramel sauce and a graham crisp.
  • Butterscotch pot de creme, creme fraiche, vanilla bean icebox cookie.

You certainly will not step away from the table hungry. Reserve your seat for the Butcher’s Feast before tickets are sold out.

Spend the night! Save 25% on your room reservation at the Peak Inn when you mention the Butcher’s Feast. Place your reservation by calling 1-866-377-5274.

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**The Butcher’s Feast is now sold out, but tickets are available for our Harvest Wine & Dine on October 23. Learn more: pknpk.com/event/harvest-feast/

Experience a truly elevated & intimate dining experience presented by the culinary team at Peek’n Peak’s Bistro 210.

The Butcher’s Feast will offer a four-course dinner with flavors of Fall. Each of the four courses will be completed with regional wine & local beer pairings, included in the ticket price. The feast is limited to 42 guests in order to provide an exceptional experience.

The main course will feature a roasted sampler of fine meat cuts including rosemary lamb chops with mustard sauce,  slow roasted brisket with sweet house-made barbecue sauce and a spicy dry-rubbed chicken thigh complimented with a fresh corn salsa.

The Peek’n Peak Culinary team will introduce each course with interesting details about the items being served, as well as the methodology of their preparation.  They will also present wine and beer pairings from regional producers.

Course 1:

  • Baked Brie with a pastry crisp & fresh peach chutney

Course 2:

  • Arugula salad with beets, pears, toasted walnuts, and feta with a honey infused balsamic vinaigrette

Course 3:

  • Sample the butcher’s finest cuts. Spice dry-rubbed chicken thigh with farm-fresh corn salsa, slow roasted brisket with house-recipe barbecue sauce and rosemary lamb chops with a mustard sauce. Served with roasted tri-color carrots, sweet potato and brussels sprout hash & baby potatoes with crispy shallots and pancetta.

Course 4:

  • Cinnamon cheesecake with sliced apples, house-made caramel sauce and a graham crisp.
  • Butterscotch pot de creme, creme fraiche, vanilla bean icebox cookie.

You certainly will not step away from the table hungry. Reserve your seat for the Butcher’s Feast before tickets are sold out.

Spend the night! Save 25% on your room reservation at the Peak Inn when you mention the Butcher’s Feast. Place your reservation by calling 1-866-377-5274.

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