The Black Bass Grille will conclude yearly fundraising efforts for the Wounded Warrior Project with a 6 p.m. dinner on Thursday, December 8.

The fourth annual fundraiser has already raised $10,000, with all proceeds benefitting wounded veterans. Tickets are $100.

A piper will kick off the event, playing "Amazing Grace" at the 7 Water Street restaurant location. The menu will include:

Opening "beer"tail (cocktail): Prickly pear purée, cranberry ginger shandy, and sparkling sake.

First course: Belgian endive with cranberry bursts, goat cheese crema, balsamic reduction, and spiced walnuts; paired with sunset wheat.

Second course: Monkfish Vol-au-vent a la Pastel (a saffron braised monkfish, fried baby kale finished with cherry-chili glaze); paired with Northwoods Lager.

Third course: Cod Crudo ("cured" cod served with local squash and parsnip puree, a savory creme anglaise, pea tendrils with pear vinaigrette, julienne of radish); paired with pear shandy

Entree: House cured pastrami (crisp cabbage, house pickles, pan fried sourdough rye, and grain mustard sauce); paired with Bavarian dunkel

Dessert: Lemon Custard Tart with pomegranate verbena foam and pomegranate candy; paired with snowdrift porter