Holiday Hours

Closed the following days...

MAY 25, 2026 (MEMORIAL DAY)

JULY 4, 2026  (INDEPENDENCE DAY)

SEPTEMBER 7, 2026 (LABOR DAY)

NOVEMBER 26, 2026 (THANKSGIVING DAY)

DECEMBER 24, 25, & 26, 2026

JANUARY 1, 2027 (NEW YEAR'S DAY)

Now Accepting NEW YEAR'S EVE & VALENTINE'S DAY Reservations!

 

Bully's Chef’s Dinner

Thursday July 9, 2026  6-9pm

 

$100 per person Cash Bar

$125 per person Beer Pairing/ Wine Pairing

(Includes Tax & Gratuity)

Tickets available through our online menu ordering system

or “Click” the banner on our website Home Page.

1^st Course  (Salade/Salad)

Mead marinated peach, smoked peach, ham hock, candied pecan,

pickled blueberries, merlot cinnamon glaze, microgreens.

Pairing TBD

2^nd Course  (Apéritif/Appetizer)

French baguette, smoked brie, pickled strawberries, crushed pistachios,

rosemary, microgreens, fig glaze.

Pairing TBD

 

3^rd Course  (Poisson/Fish)

Grilled swordfish, fennel-garlic broth, charred carrots, blistered tomatoes, chimichurri.

Pairing TBD

 

4^th Course  (Kangourou/Kangaroo) (Build you own taco’s)  

Pan seared adobo marinated kangaroo tenderloin, smoked pineapple,

queso fresco, onions, jalapenos, cilantro, lime, sour cream,

mole sauce, salsa Verde, blue corn tortillas.

Pairing TBD

 

5^th Course  (Dessert/Dessert)

Grilled rosemary olive oil pound cake, smoked pineapple, vanilla whipped cream,

pineapple caramel, brûlée cherry, cherry glaze.

Pairing TBD

Executive Chef Robert Schoelkopf, Former Executive Chef Adam Zahm

 Beer & Wine Pairings presented by Owner Dave Zahm

The FDA advises consuming raw or undercooked meat, poultry, seafood or eggs increases your

risk of foodborne illness, especially if you have certain medical conditions.