Our take on “Hell Night” featuring 5 peppers over 5 courses prepared with some of the world’s spiciest peppers ranging in heat levels of mouth watering to lip peeling, make-you-wanna-cry-for-your-mommy HOT!
We had so much fun in 2014 and such positive feedback we had to do it again!
Tuesday, September 29th from 7PM – 10PM. Reservations are required. Seating is limited to 40 guests within our back room. If you are interested in a seat to this dinner, please call 508.795.1012 today with a valid credit card to reserve your seat(s)!
2nd ANNUAL FIRE IN THE HOLE!
Housemade charcuterie, Farmstead cheese & rustic breads, hot pepper jelly
fruit & pepper preserves, sweet pepper piperade, Padron peppers fried in beef suet
1st – Aji Amarillo & Aji Limon
Ceviche of raw fish with garlic, citrus, aji amarillo and aji limon peppers,
thin sliced red onion, cilantro and coriander blossoms
2nd – Habañero
Yucatecan style pork taco with slow roasted Adams Farm pork shoulder
marinated with orange, achiote & habanero, roasted habanero salsa,
queso fresco, pickled red onions & habaneros, corn tortilla
3rd – Thai Chiles
Charred Misty Knoll Farm chicken wings marinated with Thai chiles,
soy and fish sauce, tossed in a Thai chile glaze garnished with
Thai basil, cilantro and lime
4th – Bhut Jolokia
Laal Maas of fiery red mutton curry of Rajasthan
made with Bhut Jolokia (ghost peppers), served with naan and yogurt
5th – Carolina Reaper
Churros tossed in sugar, cinnamon and dried Carolina Reapers
with a Milk Chocolate Reaper dipping sauce
NOTE: Menu is subject to change