Wednsday Dinner : Menu

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$25 of every ticket goes to Taste the Local Difference



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Menu

1st Course

Amuse Bouche: Coconut Bacon Rice Timbale with Candied Bacon and Roasted Garlic Bacon Foam

Prepared by Guillaume Hazaël-Massieux from Bistro FouFou / La Becasse

L. Mawby Cremant Classic  

2nd Course

Pig Trotter Croquette with Romesco Sauce and Arugula

Prepared by Cole Thornton from The Hagerty Center

Tandem Ciders Ida Gold Cider

3rd Course

Brined Smoked Pork Jowl with Gerstner's Quince Chutney

Prepared by Paul Olson and Adam Raupp from Mission Table

Jolly Pumpkin Oro De Calabaza (Pumpkin Gold)

4th Course

Pork Rillette, Marechal Foch Grape Reduction, Mustard Seed, Lentil Cracker

Prepared by Jonathan Dayton of Black Star Farms

Black Star Farms 2011 Arcturos Pinot Noir

5th Course

Pumpkin Cappelacci, Amaretti, Lardo alla Macchina, Cinnamon Chicharon, Tomato & Thyme

Prepared by Myles Anton from Trattoria Stella

Left Foot Charley 2012 Pinot Blanc

6th Course

Roasted Pork Belly with Crispy Pig's Ears and a Wild Mushroom-Pig's Tongue Ragout

Prepared by Eric Patterson and Jennifer Blakeslee from The Cooks’ House

Big Little Wines 2012 Crayfish

7th Course

Roasted Pumpkin Pavé: Spiced Pumpkin and Cream Cheese on Berkshire Duroc Leaf Fat Streusel

Red Haven Peach Preserve and Caramel

Prepared by Fred Laughlin from The Great Lakes Culinary Institute

Brengman Brothers Medium Sweet Riesling