Come enjoy our Head to Tail Pig Dinner where Executive Chef, Kevin Linde has prepared a wonderful meal using a pig that was specifically raised for Pronghorn by Gigi Meyer at Windflower Farm.

Welcome Appetizers:
Mason jar pork pâté, fennel grissini, peach chutney crispy chicharróns, pimento cheese, chow chow relish Trotter tater tots, tomato jam

Dinner:
Crispy Head Cheese Salad
Arugula, frisée, pickled Cipollini onions, soft egg, sherry shallot vinaigrette

Windflower Farms Porchetta
Buttermilk polenta, fennel glazed carrots, patty pan squash, port fig reduction

Bacon-Peach Crème Brûlée
House-made bacon, peach mostarda, grilled peach

In Chanterelle
Gather at 6:30 pm
Dinner promptly served at 7 pm
$95.00 per person
Please call Guest Services to make a reservation,
541-693-5300