“Anticipation” Wednesday, March 27, 2019

cocktail hour Moscow Müller

one braised endive with red onions, brussels, butter and paprika Capaletti Spritz

two avocado toast with salmon roe, garlic and creme fraiche Uriondo Txakolina, Spain

three pork belly with eggs, pasta and beer Chateau de l’Eperonniere Loire, France

four beef tri-tip with green peas, carrot, and portabella mushroom Cantine Valpane “Euli” Piedmont, Italy

five cafe con leche Queen Of the Night Cocktail

Menu and wine pairings developed and prepared by: Executive Chef Gabriel Lopez of Hodges Bend Logan Sweetwood, General Manager of Hodges Bend