“Playing with Fire” Sunday, October 29, 2017

cocktail hour Shrimp Ceviche lime, cilantro, mezcal, chicken andouille on smokey lavash Paloma Cocktail

one BeautifALL Soup acorn, butternut, sweet potato, toasted pecans, smoked creme fraiche Talley Vineyard Chardonnay, California

two Mustard Spaetzli mustard greens, sundried tomato, rabbit brat, brown butter sauce Brewery Emperial Octoberfest

three Smoked Capicola harissa and braised collard greens Old Fashion Cocktail

four Doro Wat chicken thighs, African spices, onions Badenhorst Family Wines Secateurs, Chenin Blanc, South Africa

five Sweet Potato Cake Glenlivet 12 year

Menu and drink pairings created and prepared by Chef Andrew Dessert from Brewery Emperial