“The After Times” Sunday, September 20, 2020

cocktail hour Small Hold Saison, American Solera, Tulsa, OK

one tartare duo beef - smoked salmon roe salmon - crème fraiche "caviar," caper, pickled red onion, tomato Ambient Kolsch, American Solera, Tulsa, OK

two quail quail leg, IPA gruyere pomme puree, brussels sprouts No Parking Studios DIPA, American Solera, Tulsa, OK

three tortellini handmade pasta, pork trotter, maitake, delice de jura American Recordings, Chardonnay

four duck, duck, goose seared duck breast, duck prosciutto, foie gras mousse, cherry gastrique, fried rosemary Year 4 Kriek, American Solera, Tulsa, OK

five Intermezzo sorbet with a kick

six umami beef   olive-fed wagyu, blue cheese custard, crispy onion and potato, tawny veal demi American Recordings, Pinot Noir

seven cheese and crackers not your average cheese and crackers Boca Barrel, Prosecco Frizzante Bianco, Veneto, Italy

Menu and beer/wine pairings developed and prepared by: Chef Joel Bien and Chef Amanda Simcoe, owners, The Meat and Cheese Show