Spork has dedicated itself over the last year to providing a non-alcoholic cocktail option for our guests. Our goal has been to put as much thought and creativity in the "mocktails" as we do our regular cocktail menu. This dinner will highlight the delicious options Spork offer, paired alongside Chef Christian Frangiadis' culinary accompaniments.
MENU:
Compressed watermelon, chevre, granita
Octopus with napa slaw, leeks, chorizo, spuma
Rabbit Tortellini with fonduta, ramp creme
Basil Panna Cotta with garden tomatoes, asparagus, hummus, rye crisps
Halibut with mint gnocchi, pea puree, spicy yogurt, cashew miso, harissa
Wagyu Duo - spinalis, truffle reduction / carpaccio, dauphine potato, horseradish
Vacherin Glace: baked meringue cake, fruit sorbets, vanilla ice cream, tonka creme anglaise.
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