Feast of the Firedrake Wine Dinner

Prepare your palate for a culinary journey through a time of legend and lore at the “Feast of the Firedrake.” This medieval-inspired dinner prepared at the Bavarian Inn Restaurant on March 21, 2025 invites you to indulge in a sumptuous banquet where the bounty of the land meets the fiery spirit of the dragon. Guests will dine like nobility, savoring a lavish banquet fit for royalty, knights, and dragon slayers alike.

Jake Molle of Eagle Eye Brands will guide guests on an enchanting journey through the world of wine, sharing the history behind each carefully curated selection. Each wine has been thoughtfully paired with a sumptuous course designed by the talented Bavarian Inn Culinary Team, creating a harmonious blend of flavors and textures that promises to elevate your dining experience to extraordinary heights.

We invite you to fully immerse yourself in the spirit of the evening by donning your finest medieval attire. Whether you choose to arrive as a noble lord or lady, a gallant knight, or a mysterious traveler from distant lands, your presence will help bring the magic of the Middle Ages to life.

Prepare for an unforgettable night of wine, feasting, and revelry!

Guests will receive exclusive wine purchase offers following the meal. There will be limited availability for select specialty wines.

Doors open at 5:45PM.

Reservations are required. Cost is $100.00 per person and includes meal, wines, tax and gratuity. Medieval dress is encouraged. Seating will be assigned to all attendees.

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Course 1: Char-Grilled Oysters

• Topped with a lemon, garlic, parsley compound butter

• Served with Fire Road Sauvignon Blanc (product of New Zealand)

Course 2: Wild Mushroom and Chestnut Soup with Truffled Thyme Oil

• A creamy, earthy soup made from a blend of wild mushrooms and roasted chestnuts, garnished with a drizzle of truffled thyme oil

• Served with LunaGaia Maganza Zibibbo (product of Italy)

Course 3: Herb-Crusted Duck Breast with Black Currant Reduction, Creamy Polenta and Roasted Root Vegetables

• Perfectly seared duck breast, drizzled with a black currant reduction served on a bed of polenta and a side of roasted root vegetables including baby carrots, parsnips, and golden beets

• Served with Musella Valpolicella Superiore (product of Italy)

Course 4: Grilled Lamb Chops

• Accompanied with Roasted Fingerling Potatoes and Blackberry Demi-Glace

• Served with Guardians Saperavi (product of the country of Georgia)

Course 5: Citrus Pavlova

• A lemon flavored meringue nest, topped with glazed oranges made from a Desolation Mead reduction, drizzled with a citrus syrup

• Served with The Harrow Desolation Mead (product of Michigan)