The meal includes a local cheese and charcuterie board, fluke ceviche, marinated eggplant flatbread, duck confit salad, Bear's roasted whole hog, Mercado paella and sides of Gutt farm corn and pan con tomate made with Farm to Hearth bread. Dessert is a dark chocolate NoRA cupcake with berry filling and berry goat cheese frosting.
Each course will be paired with complementing beer, wine and cocktails. Tickets are $80, plus tax and gratuity. Click here for full menu and to buy tickets.