“Marvin” Saturday, August 18, 2018

cocktail hour Bierox - Duck confit, mustard braised mustard greens, caramelized onion Cocktail - Apricot, thyme, lemon, vodka

one Toast and Jelly - Brioche, goat cheese, butter, Mom’s blackberry jelly Cocktail - New York Sour - Rye, Lemon, Simple, Fruity Red Wine

two Potato Salad - Pickled quail egg, horseradish potato, dijonaise, charred asparagus, black garlic Beer - Torn Label Monk and Honey

three Pasta - Scarpinocc, sheep milk cheese, basil Aurora sauce, Lamb, ‘Nduja Wine – KC Wineworks, Vignoles

Palate Cleanser - Blood Orange Sorbet

four Scallops - Seared scallop, creamed corn elotes, brown butter crumbs, huckleberry salsa Cocktail - Mezcal/tequila, egg white

five Snails - Charred leek, roasted carrot, mushroom demi, fried onion, chicken liver, radish Wine – KC Wineworks, Chardonel Reserve

six Panzanella - Macerated berries, lavender cream, roasted walnut, maple crouton Bubbles - Rosé

Menu and drink pairings created and prepared by Chef de Cuisine, Mark Dandurand, Stock Hill