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  • a bowl of food on a plate

    Taste of Covington 10/22

    PASSED HORS D’OEUVERS

    BOUDIN BALLS & PYRE DEVILED EGGS

    Francois Montand - Brut, France


    FIRST COURSE

    SMOKED SHRIMP CEVICHE

    cucumber, avacodo, chiles, cabbage, nuoc cham

    Forge Riesling - Finger Lakes, NY

    SECOND COURSE

    WOOD ROASTED OYSTERS

    grilled focaccia, horseradish, aged parmesan

    Oro Bello Chardonnay - Napa Valley, CA

    THIRD COURSE

    PORK 2 WAYS

    smoked pork tenderloin, crispy pork cheeks,

    Pyre cheese grits, broccoli rabe

    High on the Hog Red Blend - Paso Robles, CA

    FOURTH COURSE

    1448 WINE POACHED APPLES

    vanilla bean sponge cake, toasted walnuts, whipped creme fraiche

    1448 Red Blend - Sierra Foothills, CA

    $75

    Capacity: 60 guest

  • a close up of a bottle

    Whistle Pig Dinner