“The Journey” August 4th, 2013

cocktail hour Oysters on the 1/2 shell, Grapefruit, Cucumber, Citronette & Caviar Sparkling Punch

one — The Beginning Appetizer of Fig & Prosciutto, Lomah Dairy Cheese, Wild Honey, w/ Mint Lemon Crème Fresh

two — The Taste Roasted Root Vegetable Carpaccio, Herb Mix Greens, Crispy Sage, Maple Mustard Vinaigrette, Cracked Pepper Brioche Crostini Eve Chardonnay, Columbia Valley, OR

three — The Side Path, Part 1 Foie Gras, Mission Fig and Balsamic Mascarpone, Pistachio Crisp, Onion Marmalade Belhaven Scottish Ale, Belhaven Brewery Company, Scotland

four — The Side Path, Part 2 Compressed Duck, Persimmon in Scotch and Almond Foie Gras Butter Maker's Mark Old Fashioned

five — The Future Seared Sea Scallops, Sugar Pumpkin Cream, Slow Roasted Pork Belly, Charred Brussels Sprouts, Toasted Pepitas, Pickled Chanterelles Prairie Artisan Ales Standard, Prairie Artisan Ales, Krebs, OK

six - Beyond Frozen White Chocolate Pistachio Cheesecake, Roasted Quinces Preserve Iceman Angry Orchard Hard Cider, Boston Beer Company, Cincinnati, OH

Menu developed and prepared for your pleasure by Executive Chef Cameron Werry of Modern Harvest Catering