“A Grand Affaire” January 26th, 2014

cocktail hour charcuterie tray elk pate, smoked ham and bean rillettes with brown sugar bacon jam, smoked rabbit kielbasa, poached pear mustard, date armagnac compote, Raspberry Ginger Beer Fizz Punch

Amuse (root beer) deviled and scotched quail egg, duck sausage, black truffle mousseline

Appetizer (root beer) pastrami spiced roasted veal marrow bones, rye gruyere crouton, brown sugar bacon jam Root Beer Burbon Dreamcicle

Soup candied yam s'more soup, toasted sage marshmallow, toffee coated cocoa nibs, graham spiced sunflower seed biscotti Salted Chocolate Covered Pretzel Shot

Salad citrus carpaccio, clementine, blood orange, tangerine, pink grape fruit, tarragon oil, honeyed polenta croutons, whipped chevre, pistachio dust honey lacquered prosciutto Cilantro Mescal, Blood Orange Cooler

Poultry "roasted chicken", edible miripoix, tuscan kale, chicken "gravy" Tandori Curry Tequila Cocktail with Grilled Pineapple

Pork BBQ spiced porchetta, bruleed apple pickles, candied chestnuts, red miso soy caramel, and aged cheddar grits Dark rum apple cider, yuzu juice and maple glazed bacon

Sorbet english cucumber sorbet, mint tea espuma, citrus salt

Pasta duck sausage pierogies, foie gras butter, acorn squash puree, whipped crème fraiche and hazelnuts. Gruner Veltliner sangria

Red Meat hunters pie, suet braised greens, duck fat pastry, braised lamb neck, rabbit sausage seared beef tongue wild mushrooms and veal sugo. E. Guigal Chateaunufe du-Pape

Dessert coffee and doughnuts affogato, cocoa nib gelato, espresso mousse, dark fruit filled brioche beignets and grand marnier chocolate sauce Cappuccino Cocktail with Grand Marnier Whipped Cream

This menu developed and prepared by Executive Chef Aaron Wells-Morgan of Grand Street Cafe