Your ticket to SMOKED! will include a four-course menu designed by Chef Erin Brindley including Smoked Oxtail Chili, Sunflower Seed Risotto and Pandowdy. There will be smoky signature cocktails and wine flights available for purchase. Menu details to come.
Nordo’s spin on the Spaghetti Western returns with Ray Tagavilla channeling Clint Eastwood as an enigmatic stranger who comes to the town of Sauget. One farmer has had enough of the powerful forces dictating who owns the land and the crops in this small town, and Sauget is preparing for his hanging. Smoked unfurls with the slow burn of a Leone film coupled with live western tunes by the band Two Horses Too Many.
Purcell Mountain Farms Popcorn
hickory smoked and served in a cloud
Pepper Sauce and Ciliegine Mozzarella coated in Shitaki Mushroom and Kalamata Olive
Spaghetti and Meatballs “Salad”
Spaghetti Squash topped with Roasted Tomato and
Sunflower Seed Risotto
topped with Spring Pesto and Roasted Asparagus
(V) – Rattlesnake Bean Chili with Deep Fried Corn & Gouda Pudding
grass-fed Oxtail with Rattlesnake Beans topped with deep fried corn and gouda pudding
with Smoked Salt Chantilly Cream – A classic 19th Century dessert – Rhubarb kissed with sugar and topped with a “Dowdied” Golden Crust
Menu is subject to change based on seasonality and the whims of our chef. We anticipate a few changes as spring comes into full bloom and the availability of fresh and seasonal produce improves with the weather.
Vegetarian option available. If you have other dietary restrictions or allergies we may be able to accommodate on a case-by-case basis. A surcharge may apply, as special diets require speciality ingredients and prep time. Email firstname.lastname@example.org at least 24 hours in advance of your arrival.
Advocate Eugene Baker
Annastasia Workman | Evan Mosher | Dayton Alleman | Matt Manges | Troy Lund
Food Design, Executive Chef
Composer, Music Director
Production Manager, Set Design