“Nick or Treat”

Cocktail Hour

Dinner

Amuse Buttery Parsnip Soup Vanilla-Black Pepper Marshmallows

one Chicken and Foieffles chicken-foie rillette, waffles, maple gelée crispy chicken skin Weinbach Gewurztraminer Altenbourg, 2007

two Jack O’ Lobster sasparilla cake, licorice cream, argidulce pumpkin, puffed quinoa Soda Vié Ginger Beer

three Pork and Puddin’ crispy pork ribs, caramelized onion pain perdu, tatin apples, leek chips Boulevard Bourbon Barrel Quad

four Taleggio “Tartine” Candied veal cheeks, pickled pear, olive oil toast, white truffle sherbet Capannelle Chianti Classico Reserva, Tuscany, 2004

five “Ants on a Log” Peanut butter parfait, raisin cake, and celery sorbet St. Julian Cream Sherry

six Chewy Sweet Potato “Pie” Spiced boba, grilled lebkuchen, ginger fizz, and iced sweet cream Broadbent Rainwater Madiera, Portugal

seven Nicker’s Bar Soft caramel, bittersweet ganache, crispy nougat, bacon powder, and sea salt ice cream Left Hand Milk Stout

eight Petit Fours Lemon PDF, Sugar Bombs, Macaron

Menu developed and prepared by Chef Nick Wesemann, Pastry Chef of The American Restaurant