Expect bold flavors, expertly balanced with seasonal ingredients and unique garnishes that elevate the natural character of each dish. Every course is thoughtfully paired with full-bodied wines and select spirits, carefully chosen to complement the depth of the meats and enhance the overall tasting experience.
Friday, November 20, 2026
The Virginia Hotel
Spotlighting ethically sourced duck, venison, and quail, each course reflects Chef Hanin’s precise, artful approach to game.