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| "East meets Mexican" Monday, December 12th, 2016 |
| cocktail hour Muy Thai Fighter |
| one shigoku oyster on the half shell, kimchi mignonette, crispy chorizo crumbles Gekkeikan Zipang Sparkling Sake |
| two pork, poblano, and cilantro dumpling with mole negro Valravyn Zinfandel |
| three "phozole" with hominy, shaved brisket, tripe, rice noodle, guajillo chili double broth, pho accouterments Ommegang Hennepin Saison |
| four thai fried quail, marinated in fish sauce and Thai chili Dönnhoff Estate Trocken Riesling |
| five peking corned duck breast with kimchi collards, cotija grit cake Lustau Don Nuno Oloroso Sherry |
| six chili tamarind ice cream with burnt miso butterscotch Carpano Antica Vermouth |
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Menu and drink pairings created by Ben Alexander, Executive Chef for The Tavern |