Sunday, February 23, 2020
THE DESCENT
Aperol spritzer w/ home-brewed ginger beer
warm olives & almonds, soy-tomatillo vinaigrette
LA PETITE MORT
scallop ceviche, winter melon, manzano-coconut cream
black lime-infused gin flip w/ lime leaf
HOTHEAD
soup a l'Anglaise, roast duck dumplings, cayenne
hazelnut brown ale, 3Halves Brewing Co., Liberty, MO
SNAKE WINE
barramundi, bonne femme, cloud ear fungus, jalapeno 'pickle' sauce
bourbon w/ Shaoxing wine, mint simple, yuzu
OL’ DIRTY / JINKY FONG
exposition sausage, canary bean chow-chow, mustard 2-ways
tea weiss, Crane Brewing Co., Raytown, MO
ZOMBIE BLASTER
cinnamon pudding, tapioca in burnt invert syrup, marshmallow-chili brittle
hot coffee grog
Chris Bengston, Owner-Saucier, Common Descent Provisions
Chef Bryan Sparks, Jax Fish House & Oyster Bar
Chef Clark Grant, Plate Restaurant