Holiday Hours

Closed the following days...

MAY 26, 2025 (MEMORIAL DAY)

JULY 4, 2025  (INDEPENDENCE DAY)

SEPTEMBER 1, 2025 (LABOR DAY)

NOVEMBER 27, 2025 (THANKSGIVING DAY)

DECEMBER 24, 25, & 26, 2025

JANUARY 1, 2026 (NEW YEAR'S DAY)

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

Next Chef's Dinner

March 27th 2025

Watch our facebook page for ticket sales!

Cheers!

Dave Zahm

Owner/Innkeeper

 

Bully's Chef’s Dinner

 

Thursday March 27, 2025  6:00pm

 

$95 per person Cash Bar

$120 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  (Soupe de poisson/Soup)

Prince Edward Island mussel liquor, Pinot Grigio, butter, Calabrian chili,

aged parmesan, herbs, mussel butter crostini. 

Pairing TBD

2^nd Course  (d'apéritif/Appetizer)

French onion donut, caramelized onion cream cheese glaze,

brûlée gruyere, French onion Jus.

Pairing TBD

 

3^rd Course  (Poisson/Fish)

Smoked salmon candy, cured egg yolk, pickled red onions,

million layer potato, asparagus.  

Pairing TBD

 

4^th Course  (de Boeuf/Beef)  

Wagyu coulotte, charred rainbow carrots, crispy fried shallots,

smoked mushrooms, coffee demi-glace.

Pairing TBD

 

5^th Course  (Dessert/Dessert)

Georgia pecan cake, bananas foster pudding, whipped cream.

Pairing TBD

Executive Chef Robert Schoelkopf, Bully’s Restaurant & Pub

Guest Chef Adam Zahm, Former Executive Chef at Bully’s

 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.

Due to space restrictions, not all ingredients may be listed,

so please tell your server of any food allergies you may have.