“Culinary Journey”

cocktail hour Chef's Choice

my grandmother split pea soup shooter with bitterballen gin, whiskey barrel aged bitters, champagne

stonehorse cafe roasted beet salad with arugula pesto, goat cheese, pecans sophia rose

cia country style pate with blueberry gastrique samuel smiths pale ale

brown palace seared scallop with parsley nage and baby vegetables latour chablis

lava noshery sea bass ceviche with micro basil, powdered olive oil and mint caviar the crossing sauvignon blanc

gilcrease museum "duck taco" duck roulade, avocado ice cream, tomato water and corn cake alexander valley two barrel

dessert coffee trio: dark roast and bittersweet chocolate tart, light roast gelee with salted caramel, unroasted pana cotta warres 2001 tawny port

This menu & wine pairings developed and prepared by Executive Chef Geoffrey van Glabbeek from The Reserve