gravitas at one eight distilling

Sunday, October 2, 2016 

 

1st Course

Beet Cured Cobia

Avocado Puree, Shaved Apples, Wild Cress, Citrus, Black Truffle

Megan Barnes – Espita

 

2nd Course

"Boeuf Bourguignon" Ravioli

 Baby Mire Poix, Shaved King Oyster, Beef Consommé

Mary Kelly - Graffiato 

 

3rd Course

"Fish Head Curry" Poached Halibut

Curry Relish, Crispy New Potato, Pappadum, Spiced Carrot Puree, Herb Salad

Brian Nixon – McClellan’s Retreat

 

4th Course

Roasted Amish Chicken Breast

Schmaltz Enriched Barley, Butternut Squash Puree, Glazed Cippolini Onion, Radicchio, Natural Jus

Torrence Swain – Bourbon Steak

 

5th Course

Apple Torte

Spiced Apple Butter, White Chocolate Custard, Vanilla Granola, Salted Caramel

Jo-Jo Valenzuela - Absolut Elyx Brand Manager