“Feeling Sparks” Tuesday, February 14, 2017

cocktail hour French 75 using Principe De Los Apóstoles Mate Gin

one goat's cheesecake / red onion jam 2015 Guy Saget La Petite Perrière Sauvignon Blanc

two vichyssoise / asparagus / pea shoots / radish / citrus

three monkfish / cauliflower couscous / saffron yogurt 2015 Albert Bichon Macon Villages Chardonnay

four duck breast / dandelion greens / blistered cherries 2014 Christian Leperchois Lunar Apogé Syrah

five roasted apricot / mascarpone / pistachio Broadbent Rainwater Madeira

Menu and drink pairings created and prepared by Executive Chef Bryan Sparks, The Olivia Collection Sommelier, Chad Brewer, Underdog Wine Co.