“Southern Exposure” Sunday, March 31, 2019

cocktail hour Chef’s Choice

one Green Chile Cornbread Trout Roulade Pickled Nopales, Micro Green Salad, Roasted Poblano Vinaigrette Gruet Rosé Sparkling Wine

two Lamb Tamales Guajillo Chili Braised Lamb, Fresh Corn Masa, Roasted Jalapeno Refried Bean Puree, Crema, Duck Fat Fried Tomatillo Salsa Cerveza Pacífico Clara

three Choctaw Venison Stew Venison, Nettles, Hominy, Sumac and Honey Fry Bread Norton Wine

four Carne Adovada Stuffed Sopapillas Traditional Pot Beans and Spanish Rice Mezcal Cocktail

five Churro Ice Cream Sandwich Horchata Ice Cream, Mexican Chocolate Ganache Billy’s Tres Leches and Coffee

Menu and drink pairings created and prepared by Chef Michael Foust, Co-Owner of Farmhouse & Black Sheep + Market Chef Vincent Parades, Co-Owner of Farmhouse & Black Sheep + Market Chef Ryan Wellfort, Co-Owner of Farmhouse & Black Sheep + Market Pastry Chef Kristen Corder of Black Sheep + Market