“Cleaver & Cork - Sneak Peek” Friday, February 20th, 2015

cocktail hour Horsefeather rye whisky, ginger beer, lemon

one Sweet Potato Soup scallion, crème fraiche, chile salt Muller-Catoir, Riesling Kabinett, Pfalz, Germany '13

two Oyster Mushrooms housemade ricotta, grilled bread, chipotle Talley, Chardonnay, Arroyo Grande, California '12

three Braised Pork Jowl fried polenta, roasted jalapeno, celery Joan Simo, Les Sentius, Priorat, Spain, '09

four Beef Tartar toasted walnuts, porcini, Wisconsin Parmesan Evansham Wood, Pinot Noir, Willamette Valley, Oregon '13

five BBQ Pork Shoulder cornbread pudding, braised red cabbage, bbq buerre blanc The Block - rum, dry caracao, lemon, clove, cinnamon, vanilla, blvd beer, bitters

six Wild Gulf Shrimp mussels, housemade kielbasa, gold rice grits, sweet corn Vietti, Roero Arnies, Piedmont, Italy, '13

seven Smoked Crème Brulee brandied cherries, whipped cream Valentino - rieger whisky, orange, cherry, toddy sweet vermouth

Menu created and prepared by Chef Alex Pope, Owner of Local Pig, Pigwich and Cleaver & Cork Wine Pairings by Eric Willey and Cocktails by Andrew Olsen