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| "In the Moment" Monday, October 19th, 2015 |
| cocktail hour prickly pear shrub, lime and gin |
| one seasonal vegetable fritto, herbed aioli Elk Cove Pinot Gris, OR, 2014 |
| two celery root bisque Louis Latour Beaujolais-Village Chameroy, France, 2013 |
| three corn and crawfish fritter, corn milk, pickle onion, remoulade Tyrus Evans Chardonnay, WA, 2013 |
| four terrine of duck, sweet potato dumpling, brussel leaf, roasted shallot cream Maison L'Envoye Two Messengers Pinot Noir, OR, 2013 |
| five vanilla bean panna cotta, poached plum, candied brioche, pie crust soil Saracco Moscato d'Asti, Italy, 2013 |
| Menu created and prepared Chef Trey Wilson, Chef de Cuisine at Oklahoma State University |