FOOD
Course One
Rabbit Liver Mousse | Poached bosc pear, winter radish, 100% dark chocolate, baby radish, cider gastrique
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Course Two
Smoked Norwegian Salmon | House smoked and served with local crusty bread garnished with a microgreen salad and pickles
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Course Three
Char-Crusted Midwest CAB Tenderloin and Colassal Shrimp | Topped with roasted garlic compound butter and bordelaise
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Course Four
Lemon Curd Tart | Served with berries and cookies
DRINKS
Cocktails & Libations TBA.
Discussion
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