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| “The Journey” August 4th, 2013 |
| cocktail hour Oysters on the 1/2 shell, Grapefruit, Cucumber, Citronette & Caviar Sparkling Punch |
| one — The Beginning Appetizer of Fig & Prosciutto, Lomah Dairy Cheese, Wild Honey, w/ Mint Lemon Crème Fresh |
| two — The Taste Roasted Root Vegetable Carpaccio, Herb Mix Greens, Crispy Sage, Maple Mustard Vinaigrette, Cracked Pepper Brioche Crostini Eve Chardonnay, Columbia Valley, OR |
| three — The Side Path, Part 1 Foie Gras, Mission Fig and Balsamic Mascarpone, Pistachio Crisp, Onion Marmalade Belhaven Scottish Ale, Belhaven Brewery Company, Scotland |
| four — The Side Path, Part 2 Compressed Duck, Persimmon in Scotch and Almond Foie Gras Butter Maker's Mark Old Fashioned |
| five — The Future Seared Sea Scallops, Sugar Pumpkin Cream, Slow Roasted Pork Belly, Charred Brussels Sprouts, Toasted Pepitas, Pickled Chanterelles Prairie Artisan Ales Standard, Prairie Artisan Ales, Krebs, OK |
| six - Beyond Frozen White Chocolate Pistachio Cheesecake, Roasted Quinces Preserve Iceman Angry Orchard Hard Cider, Boston Beer Company, Cincinnati, OH |
| Menu developed and prepared for your pleasure by Executive Chef Cameron Werry of Modern Harvest Catering |