JACKSON, Wyo. \u2014 It\u2019s Friday night. You have something to celebrate. Or you just finished a long week and don\u2019t want to cook. Either way, you deserve a night out.\r\n\r\nNo 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.\r\nNight out with the girls\r\nStart 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\r\nTaste some of the flavors of the winter by sharing:\r\nThe octopus: with confit fingerling potatoes, artichoke hearts, piquillo peppers\r\nWinter salad: spring mix, pomegranate seeds, golden raisins, red grapes, pepitas, creamy pecorino vinaigrette\r\nLamb meatballs: with mint-cilantro yogurt, harissa, shaved ricotta salata\r\nAfter drinks and appetizers, walk to The Kitchen for main courses and dessert. Depending on how hungry you are\u2026\r\nIf sharing, try the:\u00a0\r\nPork belly bao buns\u00a0\r\nKitchen salad: baby kale, shaved fennel, blueberries, candied almonds, feta, lemon vinaigrette and puffed quinoa\u00a0\r\nDiver scallops: brown butter-basted scallops with English pea puree, wild mushrooms and bacon bread crumb\r\nOR\r\nSkip 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.\r\nWash it all down with the Bartender\u2019s 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\u2019s and house-made tonic).\r\nDate night\r\nMake 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.\u00a0 \u00a0 \u00a0\r\n To start (and share), order the:\r\nHamachi crudo: with black garlic aioli, pickled mushroom, pickled mustard seed and micro shiso\u00a0 \u00a0 \u00a0 \u00a0\r\nYellowfin crudo: with kumquat, ponzu and tangerine lace\r\nCharoset Israeli salad: apple, kale, red onion, walnut, lemon, and pomegranate\r\nFor dinner, continue with the:\u00a0 \u00a0 \u00a0\r\nMoroccan carrots: with Aleppo pepper, cilantro, mint and garlic\r\nBeets and tahini: roasted red beet, sesame, dill and mint\r\nBraised lamb shank: pomegranate glazed Colorado lamb, cipollini and persimmon\r\nHalf pheasant: with fig and whiskey pears and a seasonal root vegetable mash).\r\nFinish it all off with a mini pot de creme (chocolate, caramel sauce, whipped cream, feuilletine flake).\r\n\r\nFeel good about the meal and romantic evening you just shared.\r\nNight out with the family\r\nTake 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 saut\u00e9ed 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).\r\n\r\nFor 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\u2019s happy, especially because there are no dishes involved.\r\n\r\nTo see full menus for each restaurant, visit JHFineDining.com.