“Progressive Protein” December 14th, 2013

cocktail hour chef's choice

one oyster, bacon gelée, apple, celery Sparkling Prosecco, Zardetto, Italy, NV

two duck pate with candied oranges, marinated broccoli, pickled shiitake, black sesame Oaky Chardonnay, Mount Eden "Wolff" Vineyard, CA, 2010

three roasted rabbit, gnocchi, basil crème fraiche, crispy guanciale, oven-roasted grape tomatoes, fennel Beaujoulais Cru, Jean-Paul Brun, Fluerie, France, 2011

four pork strip steak poached in cream and sage, cauliflower, parsnips, herb jus Beaujoulais Cru, Jean-Paul Brun, Fluerie, France, 2011/em>

five beef short ribs, acorn squash, polenta, orange gastrique, sumac goat cheese California Syrah, School House Winery, Napa Valley, 2009

six chestnut and white chocolate fried pie, candied bacon, coffee-chile honey Sauternes, Chateau du Haire, France 2009

This menu developed and prepared by Team from Local Pig + Pigwich Chefs: Andrew Heimburger, Devin Campbell, Alex Pope, Sarah Brieby and Adam Schwartz