The Reserve at Tamarack Resort | December 31 | 4PM – 10PM
$135 Per Person | $200 With Pairing 

Enjoy a delicious curated Prix Fixe dinner at The Reserve featuring five courses and an optional wine pairing. Each course is mysteriously deigned by our award winning chefs with a delicious wine pairing. Ring in 2026 in style at The Reserve at Tamarack Resort! Reservations are required, explore the menu and pairings below.

Amuse-Bouche: 

Wild Bison Tartare Cannoli
smoked chicken liver pate | cured egg yolk | chive
 Prosecco Toast

Course 1:

Celery Root Bisque
black garlic cream | sweet pear compote | sage
Domaine Fournier Sauvignon Blanc, France – Bright citrus and sleek minerality elevate the creamy celery root bisque and its savory black garlic depth.

Course 2:

Duck Breast
lavender smoked | charred sour grape | beet crisp | orange reduction
Battle Creek “ Unconditional “Pinot Noir, Oregon – Elegant acidity and soft tannins compliment the duck, while red fruit mirrors beet and orange.

Course 3:

Scallop and Pork Belly
sweet corn puree | crispy pork belly | caramel corn dust | fried sprout leaves
Rombauer Chardonnay, Napa Valley – Rich, Buttery texture pairs beautifully with scallop and pork Belly while the acidity complements the sweetness from the corn.

Course 4:

Sirloin Medallion
bone marrow bordelaise | caramelized shallot | baby turnip | fondant potato
Michael Pozzan Cabernet Sauvignon, California – Rich dark fruit with soft tannins enhance the sirloin while the oak and spice notes mirror the savory bordelaise and caramelized shallot.

Course 5:

Strawberry Cake
strawberry glaze | chantilly | mint | white chocolate dust
Sables d’Azur Rose’-Mediterranean Coast, France – Dry elegant rose’ that enhances sweetness, with a crisp acidity keeping the finish light and refreshing.