“Winter’s Bone” February 17th, 2014

cocktail hour Charles Bove Sparkling Vouvray with appetizers

one Root Vegetable Salad Beet, Radish, Kohlrabi, Pomegranate, Herb Yogurt, Walnut Vinaigrette Selbach Riesling Kabinett Fish Label 2012

two Walleye Eggplant, Cippolini Onions, Fennel, Olive Oil, Celery La Spinetta Vermentino 2011

three Squab Pumpernickel, Kumquat, Earl Gray, Figs The Rule Cabernet Sauvignon 2011

four Venison Chestnut Puree, Wild Rice, Brussels Sprouts, Sorrel, Juniper Andrea Oberto Nebbiolo Langley 2011

five Semolina Cake Lemon Curd, Orange Peel Vietti Moscato d'Asti 2012

This menu developed and prepared by Chef Sam Daigle, Sous Chef, bluestem restaurant