JANUARY 9th and 10th // DINNER
THE MENU:
- Hazelnut Ginger Brown // Forest Mushroom Soup, Bourbon, Marble Rye, Pine Nut Foam
- Dark Saison // Clam Risotto, Parmesan, Mussels, Bacon Broth
- Sweet Mead // Cambozola, Chorizo, Toasted Pecans, Lemon Oil
- Wild Flemish Red // Kobe Brisket, Parsnip Horseradish Puree, Merlot Reduction, Marinated Hanger, Watercress, Soy Jus
- Pomegranate Rye // Vanilla Bean Tapioca, Grilled Pineapple and Plums, Shortcake, Spiced Rum Sauce
Pictures coming soon!