This dinner has been so fun & well received over the last two years we had to make it an annual event!
Fire in the Hole! is 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!!!
Tuesday, October 4th from 6:30PM – 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)!
Housemade Charcuterie, spicy pickles and Farmstead cheeses, local honey, hot pepper preserves, fresh baked breads
COURSE ONE | MURUPI AMARELA
Raw Massachusetts scallops in a broth of Lime, lemon and orange juice with serrano, aji limon, aji habanero, and murupi amarela peppers, shaved red onion, cilantro, coriander oil and fresh corn tortilla chips
COURSE TWO | THAI CHILE
Misty knoll fried chicken marinated in a thai pepper paste, dredged in rice flour and dried thai chiles, served with a thai chile hot sauce and pickled purira chiles
COURSE THREE | HABANERO & SCOTCH BONNET
Grilled Maine caught monk fish and red potatoes in a traditional Oaxacan mole made with habaneros & scotch bonnets topped with fresh oregano, sliced raw habaneros and scotch bonnets
COURSE FOUR | BHUT JOLOKIA
Lilac Hedge Farm ewe slow cooked in a house curry paste of locally grown lemongrass, ginger and bhut jolokia, with eggplant, tomato and squash finished with cilantro and bhut jolokia infused ghee, served with rice
COURSE FIVE | CAROLINA REAPER
Almond, vanilla & Carolina reaper turron, aerated cherry & wiri wiri pepper custard, candied Carolina reapers and wiri wiri peppers
$60 per person
all taxes, gratuities and beverages are additional