“Rich, but not Filthy” Sunday, June 14th, 2015

cocktail hour Chef's choice

one Modern Crudité olive top soil, local nettle sheep crème, shaved watermelon radish, tomatoes hearts

two Pastrami Smoked Salmon pretzel crostini, quail egg, citron crème fraiche, City Bitty greens

three Let's Get Gnudi spinach gnudi pasta, burruta, burro fuso, guanciale, parm snow, cracked pepper, Italian black summer truffle

four Hen Oyster & Escargot Fricassee black garlic consommé, mirepoix, confit duck testicle tater tot, baguette

five Glazed Apple Fritter & Foie Gras Torchon chocolate ganache, hazelnut, wild berry jam, Himalayan raw pink salt

Please note: Wine and/or cocktail pairings will be provided with each course Menu created and prepared by Executive Chef Kyle Williams, Blue Cross Blue Shield AND Cocktails and Wine Pairings by Kenny Cohrs, Head Bar Man at Jax Fish House