“The Collaboration Dinner” April 14th, 2013

cocktail hour cured and smoked meats, pickled vegetables & accompaniments Boulevard Test Session IPA, Boulevard Brewing Co., MO

one hearts of palm marinated and grilled hearts of palm, thane's spinach, pickled pig ear, sudachi Saison de Lis, Perennial Artisan Ales, MO

two foie gras torchon foie gras, grilled grapes in their jus, salted cashew crumb, duck fat brioche Cuvée des Jacobins Rouge, Bockor Brewing, Belgium

three fish lightly smoked mackeral, green garlic, black garlic udon, spring onion dashi Morimoto Soba Ale, Rogue Ales, OR

four pork belly red miso cured pork belly, kimchi, cucumber, sprout salad Wookey Jack, Firestone Walker Brewing, CA

five cheese shatto plattsburg gouda, soft pretzel, mustard, caraway Leipziger Gose, G&GBB, Germany

dessert amuse ginger beer float

six cake pinenut cake, dark chocolate, yuzu, white shoyu caramel Founders Breakfast Stout, Founders Brewing Co., MI

This menu developed and prepared by Chef Andy McCormick, Chef de Partie, The American Restaurant