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COCKTAIL RECEPTION

 

HORS D'OEUVRES

Abram Bissell, The Modern
Hamachi Tartare with Pear & Horseradish
Caviar Croustillant with Crème Fraîche & Chives
Pistachio Marinated King Crab with Celtuce
Pumpkin & Black Truffle Fritters
Foie Gras Tartlets with Whipped Honey

 

COCKTAILS

Steve Olson, Global Mezcal Advocate
-Le Alliance/La Alianza -

Del Maguey Single Village Mezcal Vida, Lillet Rosé, Suze, Grapefruit

 

- The Real McCoy Rum Crusta -
Real McCoy 5 year Rum, Pierre Ferrand Dry
Orange Curaçao, Tentura, Maraschino, Lemon, Angostura Bitters

 

- Through the Looking Glass -

Glass Vodka, Verino Tsipouro ofMoschofilero, Thyme, Greek Olive Oil

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WINE

Broadbent Selections

Gusbourne Blanc de Blancs 2013

Weingut Markus Huber Grüner Veltliner Terrassen 2016

AA Badenhorst Secateurs Red 2015

 

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DINNER

 

Bread Service, Johnson & Wales University
Butter, Vermont Creamery
Olive Oil, GROVE 45 EVOO, Napa Valley

 

CANAPÉ

Corey Chow, per se
Sterling White Sturgeon Caviar
Gulf Shrimp Mousse, Hen Egg "Crêpe," Hass Avocado Purée, & Pickled Pearl Onions

Champagne Collet

Brut Art Deco

 

FIRST COURSE

Marcus Samuelsson, Red Rooster Harlem
Halibut, Pickled Bunashemeji Mushrooms,

Salsify, & Apple-Horseradish Consommé

Robert Sinskey Vineyards

Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard, Los Carneros, CA 2014

 

SECOND COURSE

Jared Sippel, Italienne
Acquerello Riso Superfino Carnaroli
Florida Frog Legs with Pickled Green Tomato Gazpacho

Rombauer Vineyards

Chardonnay, Carneros, CA 2016