“Mosaic”

Cocktail Hour chef's choice

amuse cauliflower fritters with sauce gribiche & celery root soup, pgs. 196-197

one green eggs and ham, pg. 204

two crab trofie with onion three ways, pg. 214

three bouillabaisse, pg. 216

four short ribs and grits with thane's kale, pg. 228

five graham cracker pound cake, hot chocolate poached pears, tangerine sherbet petit fours

Wine pairings for each course will be selected by the Chefs. This menu was developed and will be prepared for you by Chef Colby & Chef Megan Garrelts, owners of Bluestem, from recipes in their new cookbook called Bluestem. NOTE: Each member will receive an autographed copy of the Bluestem cookbook to take home.