Events

Easter Brunch at Pink Ivy Kitchen & Bar

Join us for a refined Easter brunch menu alongside a selection of our regular offerings, with a focus on balanced, seasonal dishes and classic preparations.

Country Ham Dinner  | with company potatoes, finished with a pineapple brown sugar glaze and paired with crispy spam green beans

Smoked Salmon Omelette | Eggs folded with smoked salmon and slow roasted tomatoes, finished with tarragon crème fraîche and served with mixed greens

Steak & Eggs  | Grilled flat iron steak with baked parmesan hash browns, accompanied by arugula, tomato, lemon, and pepitas

Additional selections include salads, sandwiches, and our traditional brunch dishes.

Reservations highly recommended.

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An Evening in Italy

A Five-Course Wine Dinner at Pink Ivy

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For two special evenings, we invite you to experience Italy through craftsmanship, tradition, and beautifully paired flavors. Join Executive Chef and Owner Michael Shaughnessy and wine expert Nikki Erpelding for a thoughtfully curated five course dining experience celebrating the depth and diversity of Italian cuisine and wine.  Classically trained in French and Italian technique, and with fine dining experience in Italian restaurants with Wolfgang Puck in Las Vegas,

Chef Michael has created a menu exclusively for this event, showcasing precision, seasonality, and a deep respect for regional

Italian cooking. Each course will be paired with a carefully selected Italian wine, guided by Nikki Erpelding, Certified Sommelier, WSET Level 3, and Italian Wine Scholar.

Nikki’s warmth and expertise bring clarity and character to every pairing, making the evening both enriching and approachable. Together, they have crafted an experience that feels refined yet welcoming, celebratory yet intimate,

and a true expression of Italian hospitality through the Pink Ivy lens.

Offered on two evenings.

Choose the date that fits your schedule.

$125 per person Tax and 21% service charge not included

Advance tickets required. Limited seating each night.

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1st Course

 Beef Carpaccio   Smoked Bone Marrow Aioli, Fried Focaccia Bread, Caper Berries, Parmesan Reggiano

2nd Course

 Grilled Carrots | Anchovy, Colatura, Calabrian Chiles, Salsa Verde, Fennel Pollen

3rd Course

Rigatoni Alla Amatriciana  | Crushed Tomatoes, Pancetta, Guanciale, Chili Flake, Pecorino Romano, Umbrian Olive Oil

4th Course:

Scallops and Grilled Octopus | Sunchokes, Ndjua, Red Pepper, Pistachio, Crispy Artichokes, Endive

5th Course:

Chocolate-Hazelnut Zuccotto | Espresso-Pastry Cream, Amaretto, Praline Wafer, Chocolate Mousse