“Pigapalooza” September 25th, 2012

Cocktail

Mexican Martini

First Blue Cheese and Bacon Tomato Soup with Romaine and Focaccia

Second Pork Belly Bánh mì Pate, Pickled Daikon and Carrots, Chilies and Cilantro

Third Crispy Pigs Ear Salad Shaved Fennel, Pickled Pineapple and Chilies, Mustard Seed Caviar

Fourth Warm Gulf Oysters Melted Leeks, Applewood Bacon, Horseradish Cream

Fifth Cauliflower Risotto Crispy Pancetta, Toasted Bread Crumbs, Preserved Lemon

Sixth Braised Pork Cheek Mascarpone Polenta, Apple Salad

Seventh Butternut Squash Bread Pudding Cardamom Caramel, Candied Bacon, Smoked Crème Anglaise

Note: Beer and or wine pairings will be paired with each course.

Menu developed and prepared by Executive Chef Erik Reynolds of SMOKE on Cherry Street