JACKSON, Wyo. — It’s Friday night. You have something to celebrate. Or you just finished a long week and don’t want to cook. Either way, you deserve a night out.
No matter the occasion, there is a menu for every mood. Be it with friends, family, or that special someone, let FDRG help plan your perfect night out with their new winter menu items.
Night out with the girls
Start out at Bin22 for drinks and apps. Try half pours of a couple of wines by the glass and choose the one you prefer for a full glass OR grab a bottle from the shop to share
Taste some of the flavors of the winter by sharing:
The octopus: with confit fingerling potatoes, artichoke hearts, piquillo peppers
Winter salad: spring mix, pomegranate seeds, golden raisins, red grapes, pepitas, creamy pecorino vinaigrette
Lamb meatballs: with mint-cilantro yogurt, harissa, shaved ricotta salata
After drinks and appetizers, walk to The Kitchen for main courses and dessert. Depending on how hungry you are…
If sharing, try the:
Pork belly bao buns
Kitchen salad: baby kale, shaved fennel, blueberries, candied almonds, feta, lemon vinaigrette and puffed quinoa
Diver scallops: brown butter-basted scallops with English pea puree, wild mushrooms and bacon bread crumb
Skip the appetizers and dive right into the wet-aged bavette steak with roasted fingerling potatoes, maduros, roasted beet salsa, chimichurri, fried leeks and micro cilantro.
Wash it all down with the Bartender’s Margarita (think: a fantastic margarita with Campari added to kick it up a notch), a house oak barrel-aged Brooklyn (with Bulleit Rye, Averna, Luxardo, dry vermouth and bitters), or an Iberian Tonic (with Cocchi Americano, white port, Peychaud’s and house-made tonic).
Make a reservation at Bar Enoteca (Did you know? Enoteca now takes reservations nightly starting at 5:30 p.m.). Between the two of you, start out with a Part Time Skier (tequila, mezcal, Aperol, St. Germaine, lemon, angostura bitters) and a Great Port & Tonic (Great Grey gin, white port, lime, and tonic) and take your time sipping through those. Talk with the server about what you like in wines and order a glass or bottle to enjoy with the food.
To start (and share), order the:
Hamachi crudo: with black garlic aioli, pickled mushroom, pickled mustard seed and micro shiso
Yellowfin crudo: with kumquat, ponzu and tangerine lace
Charoset Israeli salad: apple, kale, red onion, walnut, lemon, and pomegranate
For dinner, continue with the:
Moroccan carrots: with Aleppo pepper, cilantro, mint and garlic
Beets and tahini: roasted red beet, sesame, dill and mint
Braised lamb shank: pomegranate glazed Colorado lamb, cipollini and persimmon
Half pheasant: with fig and whiskey pears and a seasonal root vegetable mash).
Finish it all off with a mini pot de creme (chocolate, caramel sauce, whipped cream, feuilletine flake).
Feel good about the meal and romantic evening you just shared.
Night out with the family
Take a seat at the Rendezvous Bistro. Start with a dozen of the nightly selection of oysters on the half shell, paired with a martini or a local draft beer. Let the kids be occupied by drawing on the table while you enjoy the first course. Follow it up with a sautéed skate (with bacon and mushroom piccata, roasted fingerling potatoes, sauteed spinach) and the braised boneless short ribs (horseradish mashed potatoes, baby carrots, cippolini onions, cremini mushrooms).
For the kids, the winter Bistro meatloaf (with rosemary and mushroom sauce, broccolini, mashed potatoes) and the Bistro burger (with bacon, aged white cheddar, lemon-garlic aioli and fries). Have a picky eater on your hands? Keep it simple with kid-friendly selections from the kid menu. Everyone’s happy, especially because there are no dishes involved.
To see full menus for each restaurant, visit JHFineDining.com.
685 & 695 BOOSHWAY STREET Driggs
11775 S HIGHWAY 89 Jackson
455 SILVER FOX LANE Victor
8570 CREEK CROSSING LP Jackson
7875 N GRANITE RIDGE RD Teton Village
Fine Dining Restaurant Group
Fine Dining Restaurant Group was born in Jackson Hole, Wyoming by leading culinary minds Gavin Fine and Roger Freedman Now encompassing six restaurants, a catering company, specialty grocer/bottle shop, craft sausage company and artisan