Spirits Dinner Menu, 4 Courses Local distillery “Vikre” will have mixologists mixing up pairings with each course. Excerpts of ship wreck tales, legends and historical reflections will be told in between each course. Amuse Bouche Spicy popped wild rice with garlic & parmesan Appetizer Course Crispy Pork Belly with Watermelon Braised pork belly with ponzu reduction and watermelon wedges Salad Course North Shore Niçiose Poached green beans, red potatoes, ripe tomatoes, eggs, capers, kalamata olives, wild rice tossed with a tarragon vinaigrette and topped with smoked trout. Dinner Course Baked Salmon Cedar-planked salmon with a sweet and tangy Vikre gin and shallot glaze, and a dollop of lemon crema. Served with a sweet potato hash and crispy brussel sprouts. Dessert Course Maple drizzled vanilla-and-cider panna cottas with spiced ginger cookies Dietary modifications must be communicated in advance. We are happy to accommodate vegetarian, vegan or gluten free with prior notification.