Antlers Lodge Chef de Cuisine,Armando Diaz has prepared a four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30 pm, with dinner served promptly at 7 pm. Special presentations about the pairing will be given during the dinner.

The dinner menu will include:

• Small bites: Gulf Coast Crab and Corn Fritter, and Country Ham and Free Range Deviled Eggs      
• First course: Wild Boar Ravioli - South Texas Braised Broken Arrow Wild Boar, Roasted Pepper Brodo, River Whey Creamery Caldera Espana, served with Herman Marshall Temptress
• Second course: Cold Smoked Cobia - Exotic Peppercorns, Local Melons, Cucumbers, Dill Crème Fraiche, Malted Vanilla Roasted Almonds, served with Herman Marshall Single Malt
• Third course: Wood Roasted Prime Rib Eye Bibimbap - Korean BBQ Sauce, Rye Berries, House Made Pickles, Poached Egg, served with Herman Marshall Rye
• Fourth course: Dark Chocolage Whiskey Trifle - Sous Vide Dark Chocolate Whiskey Cake, Malted Banana Crèmeux, Caramel Pecans Tuile, served with Herman Marshall Bourbon