Pre-fixe Pairing
Wine, Dine, & Live Jazz
EVENT MENU - 2/18
Course I
WINE
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(O,V) Chéreau Carré Muscadet
Louise Chéreau | FRANCE
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CACHAPAS
Venezuelan corn pancakes, queso blanco, roast tomato-arbol salsa
-or-
EMPANADA
chorizo spiced mushrooms, salsa verde, salsa rojo
COURSE II
WINE
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(O,V,S) Red Tail Ridge Pet Nat Riesling
Nancy Irelan | Finger Lakes, NY
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SALMON TIRADITO
sashimi style wild king salmon, lime pickled red onion, passionfruit-aji sauce, cilantro
-OR-
JERK TOFU
fried jerk tofu, jerk sauce, sweet plantain, aji verde
COURSE III
WINE
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(S,V) Pewsey Vale Estate Riesling
Louisa Rose | AUSTRALIA
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ENSALADA
artisan lettuce, pepita, roast tomato, cucumber, red onion, pickled squash, pink peppercorn vinaigrette
COURSE IV
WINE
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(V) Malandrino Cerasuolo d’Abruzzo
Giulia Cataldi Madonna | ITALY
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BLACK COD
miso marinated, salsa rojo, aji verde, pickled spring onion, potato
-or-
JAMAICAN LENTIL CURRY
lentils, yams, sweet pepper, coconut milk, mango chutney, pickled habanero, jasmine rice
DESSERT
Feature dessert wine or amaro
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CHURROS
cinnamon-sugar, chocolate sauce