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| Food Drunk January 19, 2014 |
| cocktail hour chef's choice |
| one smoked bone marrow toast, ginger orange gremolata, crispy leeks Vermouth Bone Marrow Luge |
| two caramelized brussels sprouts, apples, lardons, sweet vermouth vinaigrette Anne Amie Dry Riesling, Willamette Valley, OR |
| three Averna glazed pig ears, salsify, orange, pickled shallot Bacon Rye Old Fashioned Fat washed Templeton Rye, sugar, bitters |
| four crispy fried escargots, chicken veloute, trumpet mushrooms, Galliano butter Val de Mer Sparkling Bourgogne, Burgundy, France |
| five monkfish, Serrano ham, fennel onion slaw, harissa chili paste Oak aged Jaliscan in Jerez Tequila, Sherry, apricot liquor, maple syrup |
| six oxtail bourguignon, root vegetables, potato gnocchi, demi glace Domaine Diochon Moulin-a-Vent, Beaujolais, France |
| seven foie gras ganache, chocolate, amarena cherries, sweet and salty pistachios Latour Vielle Banyuls, Banyuls, France |
| Menu developed and prepared for your pleasure by Chef Ian Van Anglen and Noah Bush of Hodges Bend |