 |
| “La Fête du Cochon” |
| Cocktail |
| "Bacontini" |
| Dinner |
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one "satay" pork gelée, peanut salt, Sriracha powder Odisea "dream" Albariño, Central Valley, CA '10 |
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two salad quartet caprese shooter, mozzarella glass chorizo wrap, cantaloupe, watermelon, sage, truffle oil tomato bonbon, prosciutto cup candied tomato, soy sauce, fennel Slipstream Sauvignon Blanc, Pemberton Australia, '08 |
|
three trotters, pate, rillettes, classic accompaniments J. Lassalle Brut Imperial NV, Champagne |
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four croquettes & boudin noir brandade potatoes, sardines on horseback, saffron Yuengling Lager, PA |
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five "McMuffin" smoked tongue, foie gras, quail egg, maple syrup L'Ecole Semillon, Columbia Valley, WA, '08 |
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six raviolo liver, egg yolk, truffle, zucchini mostarda, cigar smoke Vista Hills "Four Man" Pinot Noir, Willamette Valley, OR, '09 |
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seven duo braised belly, hearts of palm, sour cherry, birch beer tenderloin sous vide, cranberry beans, fennel, Anaheim chili, porcini powder Luigi Bosca Malbec Reserve, Mendoza Argentina, '08 |
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eight pigs in a blanket smoked mango sorbet, chèvre rice pudding, bourbon syrup Senorio Del Aguila Reserve, Asturias Spain, 2000 |
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nine cheese lardo, blood orange, roasted quince, port jelly Champalou Sparkling NV, Vouvray France |
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Menu developed and prepared by Executive Chef Ian Van Anglen, formerly of The Kitchen |