“Around the World in Eight Courses”
Saturday, September 23, 2017
 
cocktail hour
Rosé wine & craft beers
 
one
Starters
variety of handmade sausages, seafood and pate
Rosé wine & craft beers
 
two
Asada Ranchero
skirt steak, jalapeno, onion, cilantro, chile lime crema, lime, rice
Michelada
 
three
Micro Greens Salad
beets, beet paint, roasted butternut squash, wild greens, hickory nuts,
pickled cherry peppers and lemon vin
Avinyo Cava Rosado-Penedes, Spain, 2014
 
four
Braised Heritage Fox Rabbit
red wine braised rabbit, wild mushroom gnocchi, double Dijon cream, lemon essence
Domaine Cheveau Beaujolais Villages "En Chantenay", Beaujolais, France, 2014
 
five
Heirloom Tomato Salad
Thai pickles, herbed green goddess dressing
Lemon-Limeade
 
six
Pork Belly Hot Pot
wild mushrooms, burdock, carrots, sprouts, cilantro, soy and jalapeno sauce,
bacon dashi broth, egg
 
seven
Octo 2 Ways
grilled baby octopus, Spanish octopus, fire grilled onions,
pepperoni, tomato, guajillo chile rub
Blanco Margarita
 
eight
Paw Paw Bread Pudding
cinnamon glaze, burned vanilla wafer, paw paw cream
Boundary Breaks "Ovid Line North" Medium Dry Riesling, Finger Lakes, NY, 2016
 
Menu and drink pairings created and prepared by
Chef Travis Meeks