“A Decade of Dining in Tulsa” Sunday, December 8, 2019

opening drink hors d'oeuvres Jaanihanso 'Joulusiider' Sparkling Cider, Estonia

one amuse foie truffle, strawberry/beet jelly, banana powder, cardamom, cracked pepper marshmallow, rye banana chip Jaanihanso 'Joulusiider' Sparkling Cider, Estonia Roque Heidler, Chef de Cuisine, Juniper

two appetizer hamachi crudo, asian pear, Szechuan peppercorn oil, caviar Montinore Pinot Rosé, Willamette Valley, Oregon Ben Alexander, Vice President of Culinary Operations, McNellie's Group

three vegetable charred hen of the woods mushrooms, peanut miso cream, garlic breadcrumbs Wine pairing to come Ian Van Anglen, Executive Chef/Co-Owner, Lowood

four pasta handmade farfalle alla norcina with sausage and black truffles Poggio Montepulciano D'Abruzzo, Italy Candace Conley, Chef/Owner, The Girl Can Cook

five seafood blue corn crusted scallop with minted whipped butter beans, sweet corn duck egg custard, popped wild rice and scallion ash Gehricke Chardonnay, Russian River Valley, California Nico Albert, Executive Chef, Duet

six duck duck, sweetbreads, huitlacoche, maque choux, oyster foam Liesl Pinot Noir, Germany Paul Wilson, Executive Chef/Co-Owner, Boston Title & Abstract

seven beef amber braised short rib, smoked parsnip puree, brussels sprout kimchi, cremini chips, orange gremolata Dead Armadillo Amber Ale, Tulsa, OK Justin Thompson, Proprietor/Chef, JTR Group

eight dessert heritage polenta pudding with ice cream & candied hazelnuts Boston Bual, Madeira, Portugal Molly Martin & Andrea Mohn, Pastry Chefs/Co-Owners, Antoinette Baking Co.