“A Traveling Palate”

Cocktail Hour

one cream of celeriac and pork cheek panini Boulevard Wheat

two tempura fried beef short rib, red miso sauce, pickled daikon Grapefruit-infused Sake

three smoked chicken rillettes, cumin infused consommé, huitlacoche, micro cilantro Tikal Patriota, 2007, Argentina

four lamb rack, snap pea puree, fingerling potato, demi glace Michele Chiarlo Barbera d'Asti 2007, Piedmont, Italy

five yellowfin sashimi, dashi reduction, shiitake, pickled ginger, radish Domaine de Canton Ginger Liqueur with Francois Montand Blanc de Blanc

six olive oil poached halibut cheek, citrus gelee, asparagus salad, lamb bacon Hopler Grüner Veltliner, 2008, Austria

seven vanilla panna cotta, carrot sorbet, fennel pollen, hazelnut-bacon caramel Royal Tokaji Wine Company, Red Label, 2005, Hungary

Menu designed and prepared by Chef de Cuisine Brandon Winn of Room 39 at Mission Farms