“The Future of Tulsa Cuisine” June 4th, 2012

cocktail hour

bubbles + snacks

one piedmont tartare powdered beef suet, quail egg, fresh cornichon Chablis

two crispy pig head watercress, lavender-dijon vinaigrette Gruner Veltliner

three goat cheese gnocchi preserved lemon, peas, romesco Beaujolais

four striped bass tamarind grits, mole verde Pinot Noir

five arkansas rabbit curried cauliflower soubise, banana, almond Valpolcella Superiore

six malted marshmallow, smoked chocolate, gram crumb Coffee Cocktail

Menu developed and prepared by Executive Chef Marcus Vause at Brasserie Restaurant and Bar