Enjoy a gourmet dinner paired with New Holland beers. Boyne Highlands Executive Chef, Edgar Jacobs, constructs fabulous meals consisting of fresh ingredients and an artful presentation to enhance the night’s beverage pairings.
The night’s menu includes:
Sundog Amber Ale paired with BBQ chicken egg roll with carmalized onion and smoked gouda.
Full Circle Kolsch paired with grilled whitefish cakes served with smoked tomato beurre, dilled red bliss potatoes and grilled sweet corn cobette.
The Poet Oatmeal Stout paired with Scottish Summer Pudding served with chocolate ganache and summer berries.
Cocktails and hors d’oeuvres start at 6 p.m. Event is $30 per person and includes hors d’ oeuvres, dinner and preselected alcoholic plus non-alcoholic beverages. Additional beverages are available for purchase. Tax and gratuity not included.
Located in the Olympic or Main Dining Room at Boyne Highlands’ Main Lodge hotel. Reservations are required and seating is limited to 24 people. Must be at lest 21 years of age. Please call The Main Dining Room at 231.526.3059 for reservations.