“New Country Cooking” October 7th, 2013

cocktail hour Chef's Choice

amuse mozzarella filled fried arancini, celery leaf salad, caponata puree

one chicken liver mousse with prune puree, frisée with chestnut vin, pumpernickel crostini, toasted hazelnuts Bisol "Jeio" Prosecco

two smoked sweet potato soup, fried wild boar belly bits, tequila/chipotle crema Ehrhart "Im Berg" Pinot Gris

three braised beef cheek with pumpkin polenta, marinated/roasted root veggies, braising jus, fried bone marrow croutons Santa Duc "Quattre Terres" Cotes du Rhone

four peppered grilled lamb chops with fig pistachio bread pudding, fig jam, vanilla morel demi glace Ojai "Bien Nacido" Syrah

five Fresh seasonal fruit slushie with Canton ginger liqueur topped with ginger beer

This menu developed and prepared by Chef Carey Weir, owner of Salt Catering