First Course: Baked Oysters Regency with blue crab, roasted garlic & light seasoned bread crumbles.
Pairing: a sparkling white wine (TBD)
Second Course: Pineapple Rhubarb Jello Salad
Paring: a ripe Chardonnay (TBD)
Third Course: Chicken Cordon Bleu stuffed with ham, swiss & herb butter. Served with chive potatoes and green beans almondine.
Pairing: a Rose (TBD)
Fourth Course: Strawberry Grand Marnier Trifle
Pairing: George Remus Amaretto Sour
First Course: Sole poached in aromatic sesame coconut broth, with potatoes, green beans, and watercress.
Pairing: New Zealand Sauvignon Blanc (TBD)
Second Course: Blueberry miso soup with creme fraiche and red shiso.
Paring: Merlot (TBD)
Third Course: Sweet potato spaetzle with kraut, shiitakes, mustard greens, coppa, and bean paste.
Pairing: Alsatian Pino Noir (TBD)
Fourth Course: Frozen ginger agave yogurt with fig jam, cantaloupe mint granita, fresh figs and mint garnish.
Pairing: Moscato d'Asti
First Course: Grilled sardines on a crispy oyster and black olive rice cake, with swiss chard, egg yolk, and a red beet-artichoke sauce.
Pairing: French Gamay (TBD)
Second Course: Summer squash, bell pepper, arugula, and cucumber salad in eggplant vinaigrette with almonds and goat cheese.
Paring: Zinfandel (TBD)
Third Course: Moroccan braised chicken over quinoa, with charred okra, marinated tomato, and caramelized onion soubise.
Pairing: Australian white blend (TBD)
Fourth Course: Bourbon vanilla pudding with pralines, beignets, and grilled pear.
Pairing: Vendages Tardives
First Course: Pate' Maison with sliced baguette & hard cheeses
Pairing: Pilsner (TBD)
Second Course: Kentucky Burgou of duck, pork, rabbit & beef
Paring: Craft Beer (TBD)
Third Course: Iceberg Wedge Salad with buttermilk garlic dressing, fried pork craklin' & Bleu Cheese Crumbles.
Pairing: IPA (TBD)
Fourth Course: Molasses Pie
Pairing: Craft Beer (TBD)
First Course: Roasted seasonal summer vegetable skewers served over white rice with a red curry drizzle.
Second Course: Sweet Potato noodles with garlic & kale, accompanied by charred tomato toast points
Third Course: Chilled Cucumber & Beet Salad
Fourth Course: Homemade Apple Oat Crisp with Whipped Coconut Cream & Molasses
Pairing: Craft Beer
First Course: Smoked Sausages & Smoked Salmon Pate with baguette rounds and pickled red onions.
Pairing: Craft Beer (TBD)
Second Course: Shepherds Pie with lamb, carrots, potato and corn.
Third Course: City Hall Hot Slaw with shredded cabbage, hot bacon dressing & candied pork belly.
Fourth Course: Transparent Pie Fresh with whipped cream & chocolate sprinkles.
First Course: "City Chicken" - blend of pork and veal with a whiskey demi glaze.
Pairing: George Remus Whiskey, neat
Second Course: Shrimp Waldorf Salad
Paring: George Remus Manhattan
Third Course: Beef Wellington with Béarnaise sauce, served with Duchess Potatoes & roash shallot buttered cauliflower
Pairing: George Remus Old Pal
Fourth Course: Shaker Lemon Pie topped with Grand Marnier Whipped Cream
Pairing: George Remus Hot Toddy