“Season’s Eatings” Monday, December 11, 2017

opening cocktail & snacks Union Horse Distilling Co. Reunion Straight Rye Whiskey Punch Bar Nuts, Charred Leek Potato Chips

one water chestnut bisque garlic, shallot, scallions, chili oil Hubert Clavelin "Brut-Comte" Cremant du Jura, France

two braised octopus watercress, purple potatoes, kale, miso citrus vinaigrette Lady Hill Cabernet Franc, Columbia Valley, WA

three butternut squash carolina gold rice grits, shiitake mushrooms, mushroom consume Weingut Carl Loewen Alte Reben, Riesling, Germany

four seared scallop ginger apple sauce, Granny Smith apples, fennel, ginger honey glaze Builders Gin Old Fashioned

five pork tenderloin celery root and sesame seed puree, chicharrón, rosemary Camino Roca Altxerri Txakolina, Spain

six date & ginger custard buttermilk lemon cake Kopke Ruby Port, Portugal

Menu and drink pairings created and prepared by Executive Chef, Charles Barr, Julep Cocktail Club