“Skipping Into Fall” Saturday, October 2, 2021

welcome drink Chef’s Choice

one duck pate, nasturtium, maple, vinegar ciabatta, ramps Felix Gruner-Veltliner, Austria, 2019

two smoked butternut squash, lamb, fennel, dehydrated mushroom, radish Mas des Bressandes, Roussane/Viognier, Languedoc-Rousillon, France, 2019

three trout, sweet potato, dashi, bonito Cepa por Cepa Garnacha, Navarra, Spain, 2019

four pork cheek, cauliflower, black garlic, peas, honey Firriato 'Sabbie dell'Etna' Rosso, Sicily, 2018

five caramel custard, gianduja, lingonberry, Marcona almonds Quinta do Noval Tawny Port, Portugal NV

Menu prepared & wine selected by: Chef Brandon Winn, Private Chef & Culinary Vagabond