Dinner 10

dinner no. 10, may 21 & 22

french 75 with plymouth gin, prosecco, st. germaine, lemon, orange, bitters

opening cocktail

 

first course

chestnut/honey croquette, pistou, pecorino, fennel, pecan, lemon, parsley

 

fried chicken liver terrine, dijon waffle crisp, honey-pickled plum, egg yolk

second course

 

gumbo, house andouille sausage, shrimp mousse, pork cracklin'

third course

 

Cognac/apricot braised chicken, grilled green beans, charred tomato, caper, poached egg, peppercorn potatoes, baguette

fourth course

 

fried dough, tarragon sugar, white chocolate/orange blossom custard, candied hazelnut

fifth course