“Stay Awhile” Sunday, June 23, 2019

cocktail hour Chef's Choice with Appetizer

one heirloom tomato and avocado gazpacho with sour cream Pazo de Galegos Albarino, Rias Baixas, Spain 2016

two local greens, candied pecans, Lovera's cranberry goat cheese and grilled onion vinaigrette Isabella Garrault, Les Grands Monts, Sancerre, France 2018

three baked stuffed chicken cup, black rice, crispy chicken skin, herb gravy Seven Terraces Pinot Noir, Wairarapa, New Zealand 2015

four caramelized cabbage, smoked pork shoulder and Grand River mushroom red wine demi Lopez de Heredia, Vina Bosconia, Reserve Rioja, Spain 2007

five Riesling jelly, bundt cake, caramelized peaches and bourbon vanilla whipped cream and fresh mint Schloss Saarstein Rielsing, Mosel, Germany 2016

Menu and drink pairings created and prepared by Jeremiah Lyman, Executive Chef for Reserve Restaurant, located inside of The Ambassador Hotel