September 16th, 2013
Cocktail featuring
whiskey, peach and basil
Confit pork belly, poached quail egg, orange blossom water,
heirloom tomato jam, mizuna
Zind Humbrecht Gewurztraminer Lot 170, 2011
Avocado bisque, kaffir lime cream, crab, pomegranate seed,
black lava sea salt
Dog Point Vineyards Sauvignon Blanc 2012
Duck/Brie ravioli, raspberry gel, raspberry espuma, citrus snow,
crispy duck skin, shaved asparagus, macadamia nut
Bodegas Atalaya Laya 2012
Braised beef tongue, pickled corn and red onion,
watermelon radish cloud, carrot puree, corn gel,
fried serrano pepper
E. Guigal Crozes Hermitage Rouge 2009
Chocolate Cake, Bone Marrow Cherry Frosting, Barley,
U-bet milk sauce
El Maestro Pedro Ximenex Sherry
Chef Mickey Priolo & Chef Rick Mullins of bluestem
Wine pairings by Eric Willey, GM at bluestem