“Fond” Tuesday, November 5, 2019

welcome cocktail & appetizer Pork Rillettes Confit Pork, Whipped Fat, Five Spice, Mustard, Fig Jam, baguette Mulled Red Wine

one Carrot Salad carrot puree, roasted carrot, carrot crumb, honey cream Vignoles, KC Wineworks, Kansas City, 2017

two ` Pork Stew braised pork shoulder, tomatillo, poblano crema, pickled vegetables, cilantro Michelada

three Pappardelle Sweet potato cream sauce, quark cheese, caviar, walnut pesto Cuvée Blanc, KC Wineworks, Kansas City, 2015

four Mustard Burrito (Shhhh! Secret Menu Item) Noiret, KC Wineworks, Kansas City, 2017

five Whole Swan (Shhhh! Secret Menu Item) Sparkling Rosé, KC Wineworks, Kansas City

Menu and created and prepared by: Chef Mark Dandurand, Fond Kitchen at Strang Hall