Speak Easy: A Prohibition Era Cocktail Dinner @ Supper
Jan 28 @ 6:30 pm – 9:30 pm

It was January of 1920 when Prohibition began. And, over the course of 13 long years, the movement birthed a boom of speakeasies. Along the way, these hidden bars, which lured thirsty citizens with an air of mystery and the promise of forbidden fruit, became an integral part of American drinking culture.

Join Dock18 Cocktail Lab and Supper at the Shorecrest Hotel for Speak Easy, a cocktail dinner with Prohibition era libations and food. In keeping with classic speakeasy tradition, the dinner will take place in a covert location, the elegantly appointed back room behind the Supper kitchen.

This delicious affair will include a welcome cocktail, four classic courses and dessert, each served with an expertly paired cocktail.

The cost for the event is $90 per person, plus tax and gratuity. Seating is very limited.

Tickets can be purchased at Supper, or by phone at (414) 509-6074.

Roaring 20s attire is encouraged; we’ll even be taking photos during the event so you can take your memories home with you.


Eat Your Heart Out Cocktail Dinner @ Bavette La Boucherie
Feb 11 @ 6:00 pm – 9:30 pm

Reception begins at 6 pm with dinner following at 6:30 pm.

$100 per person, not including tax or gratuity. Please email or call Bavette to make your reservation.


Lamb heart carpaccio with lamb bacon, caper berries, hazelnut salsa verde & saffron bitters vinaigrette

paired with

Gin & Tonic Great Northern Herbalist Gin, ginger & orris root tonic, beets, Bittercube Marvel Bar bitters


Pickled vegetable salad with romesco, fried boquerones & oranges

paired with

Dry Vermouth Gin, garnacha blanca, wormwood, bitter orange, coriander, pink peppercorn, honey, marinated olives


Cider & prune braised pork cheek with parsnip, maple, chestnuts & pomegranate-pine nut relish

paired with

Hold on Tight Great Northern Rum, lemon strength carrot juice, cascara, demerara, Mahalo bitters


Roasted duck breast with red cabbage, caraway roasted potatoes, port & gorgonzola soubise

paired with

Hunter’s Flask duck fat washed Great Northern Rye Whiskey, cherry preserves, Bittercube Trinity bitters


Dessert TBD

paired with

Amaro sweet potato rum, sweet potato, gentian, cranberry, dandelion root, mace, rosemary, cinnamon