Father’s Day at The Sycamore
The Sycamore opens its doors for an elevated Beer, Bourbon & BBQ experience this Father’s Day weekend June 19-21.
The kitchen will be serving a special menu alongside many house favorites for dinner Friday and Saturday night, including flame-grilled ribeyes with black peppercorn jus, house cured pork belly burnt ends, scallop ceviche, grilled tiger shrimp and octopus salad, smoked shredded beef brisket with bourbon peach barbecue sauce, indulgent sides and more — all paired with bourbon, beer and the unmistakable atmosphere of The Sycamore.
The Sycamore will open for brunch on Sunday with the same menu and a few additional brunch items. View the menu beforehand and be sure to make reservation for a guaranteed seating.
The Sycamore opens its doors for an elevated Beer, Bourbon & BBQ experience this Father’s Day weekend June 19-21.
The kitchen will be serving a special menu alongside many house favorites for dinner Friday and Saturday night, including flame-grilled ribeyes with black peppercorn jus, house cured pork belly burnt ends, scallop ceviche, grilled tiger shrimp and octopus salad, smoked shredded beef brisket with bourbon peach barbecue sauce, indulgent sides and more — all paired with bourbon, beer and the unmistakable atmosphere of The Sycamore.
The Sycamore will open for brunch on Sunday with the same menu and a few additional brunch items. View the menu beforehand and be sure to make reservation for a guaranteed seating.
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