Course 1:
FRITE GALOIS
MANILA CLAM CHOWDER
shell beans, fennel, crème fraîche and fines herbes

Course 2:
VLAD THE IMP ALER
SEARED CONFIT OF HAZELNUT FED PORK BELLY
grilled frisée, walnuts and aged sherry vinaigrette

Course 3:
SOUR RYE
BEER BATTERED HOUSE MADE CORNED BEEF
cider braised cabbage and grain mustard crème fraîche

Course 4:
AUTUMN GOSE
PAN SEARED MERGUEZ SAUSAGE
baguette crostini, dijon, red onion jam and arugula

Course 5:
SANG NOIR
APPLEWOOD SMOKED RIBEYE CAP
caramelized chanterelles and sang rouge glace

Course 6:
BOURBONIC PLAGUE
HOUSE CURED BLACK FOREST HAM
house made semolina cracker, beets, zinfandel vinaigrette and truffled chevre

Course 7:
APRICOT ALE
PISTACHIO ICE CREAM
shortbread cookie, crispy prosciutto and buzzing canyon honey