Monday, October 18, 2021
Chef’s Choice
"Deviled Egg"
Campo Lindo Hen Egg Hard Boiled in Beet Juice
Filled with Smoked Salmon, Cream Cheese and Dill
Topped With Crispy Chicken Skin
Game Bird "Consommé en Gelee"
Poached Winter Squash and Root Vegetables
Brassicas, Chicories and Mustard Greens
Black Truffle Vinaigrette and Chicken Gribense
Brovia Roero Arneis, Piedmont, Italy 2019
"Marble Rye" Focaccia with Black Caraway & Cornichon Gherkin
Chicken Liver Parfait with Caramelized Shallot Jam
Whipped Chicken Schmaltz
Carmes de Rieussec Sauternes, Bordeaux, France 2017
"Chicken & Dumplings"
In Ravioli Form
Pasta Filled with Chicken & Bacon Mousse
Chicken Veloute Scented with Lemon & Thyme
Red Verjus Infused Chicken Jus
Castello di AMA Chianti Classico, Tuscany, France 2018
Duck "Barded" Heritage Turkey Breast
Missouri Turkey Breast Brined & Capped with Duck & Foie Gras Sausage Wrapped in Caul Fat
Anson Mills Carolina Rice Grits Infused with Blue Pumpkin
Green Peppercorn & Meyer Lemon "Roebuck" Sauce
Catherine & Pierre Breton Chinon, Loire Valley, France 2019
Almond Frangipane Tart
Duck Fat Pate Sucre Filled with Marcona Almond Frangipane
Red Wine Poached Asian Pears
Broadbent Madeira 'Malmsey
Brandon Brumback, Executive Chef, The Savoy at 21c Hotel
And "The Savoy Boys"