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| Family Meal April 21st, 2014 |
| cocktail hour crispy brined chicken skin chips with white bean ranch PBR |
| one boiled egg white, hard yolk aioli, candied bacon, sliced pickle Segura Viduas Brut Cava Reserva NV |
| two mushroom and onion broth with seared mushroom and crisp shallot Elk Cove Pinot Noir Rose, Williamette Valley, OR |
| three parmesan and vinaigrette roasted tomatoes with crudité Elk Cove Pinot Noir Rose, Williamette Valley, OR |
| four seared tuna, snap peas, garlic cream, pappardelle, cheddar frico Vera, Vino Verde, Portugal, 2013 |
| five braised round, puffed rice, charred onion, roasted pepper gravy, celery salad Sundown Wheat Beer |
| six bits and pieces, various accompaniments Grappa 75 Cocktail |
| Menu developed and prepared for your pleasure by Chef Aaron Vasquez of SMOKE on Cherry Street |