“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