Benchmark Holiday

Menu

• Hors d’Oeuvre
  • Citrus-Marinated and Smoked Mackerel with Warm Amaranth Salad and Red Onion Escabèche
  • Moscato-Macerated and Air-Dried Red Bartlett Pears with Wasabi Jerky Chips and Shaved Pecorino
  • Rice Paper–Wrapped Hudson Valley Foie Gras with Cactus Fruit Crema and Preserved Kumquats 
  • Axis Venison–Wild Blueberry Sausages with Gin-Scented Leeks on Organic Pumpernickel Crisps
  • Homemade Pickled Sheep’s Milk Cheese with Pomegranate–Shallot Confit
  • PEACH JAM–INFUSED WHITE NEGRONIS
  • CHAMPAGNE MOËT & CHANDON NECTAR IMPÉRIAL BRUT ROSÉ NV
• Dinner
  • Butternut Squash Flan with Marcona Almond–Arugula Pesto, Shaved Fennel Salad, and Crispy Parsnips
  • TATOMER MEERESBODEN GRÜNER VELTLINER 2014
  • Line-Caught Dutch Pike Perch with Apple–Molasses Glaze, Celeriac–Macadamia Purée, and Riesling Sauce
  • LIQUID FARM WHITE HILL CHARDONNAY 2013
  • Palate Cleanser > Lillet Granita with Prosecco and Chamomile Bitters
  • Anise and Lavender Honey–Glazed Crispy Pork Belly with Pickled Pig’s Ear–Cannellini Bean Cassoulet and Aged Rum Reduction
  • E. GUIGAL CROZES-HERMITAGE 2012
  • Mezcal-Braised Bison Sirloin with Serrano Chile Grits and Salted Lime–Kale Fritto
  • BARREL-AGED AND CHILE-INFUSED PORTER  
  • Chestnut Cake with Orange Blossom Honey–Roasted Fig and Tarragon-Infused Chocolate Truffle
  • CASTELLO DI VOLPAIA VINSANTO DE CHIANTI CLASSICO 2009
  • DIGESTIVO > TEXAS POMPELMOCELLO WITH GINGER AND ANISE