“Compliment & Contrast” Monday, June 23rd, 2014

cocktail hour Lambrusco with Lemon Shrub

one Oyster: land, sea, subterranean Salted watermelon mojito

two Egg: fresh, dried, cured Lapsong infused bourbon w/ black pepper lemon soda

three Lamb Tongue: literal, alliteration Gin Aquavit martini w/ eggs

four Shrimp cock tail: front to back "Red Beer" shrimp salt rim, tomato consommé

five Pudding: bread, smoke, blood Pine Needle Julep

Executive Chef Eric Carter from Providence American Kitchen and Brock Schulte, Head Bartender for the Drum Room