"Seven Moles of Oaxaca in Seven Memories" April 23 & 24, 2017

cocktail hour Chef's Choice

one Aged Duck Chorizo Verde duck fat fries, warm egg yolk, Mole Manchamantel Tangerine "mimosa" Memory: Bramble

two Smoked Whitefish sweet corn blini, cherry and Mole Rojo jam with corn & herb salad Oaxacan Vernors Memory: Michigan

three "Quiche Loraine" Manchego gougere, herb egg, citrus braised pork belly, Mole Coloradito "Palomaesque" Memory: Mom's Birthday Quiche

four Fenugreek and Butter Braised Rabbit Belgian twice fried potatoes, stout Mole Chichilo, crispy rabbit skin Pear and Reposado Memory: Grandmas Rabbit Frites

five Jerk Fried Chicken Thighs roasted oyster dirty rice, Mole Amarillo gravy Sazerac Anejo Memory: New Orleans

six 18 Hour Beef Shank smoked carrot Parisian gnocchi Mole Verde broth Mezcal Pisco Sour Memory: My Hefe [sic], Erik Reynolds

seven "Pumpkin Pie" candied squash, vanilla and chamomile milk, ginger crisp, Mole Negro Margarita Classico Blanco Memory: New Zealand

Menu created by Chef Michelle Donaldson