Chefs’ Night Off Indy

Menu

• Hors d’Oeuvre
  • Olive Oil Meringues with Black Cod Tips and Peach Relish ​
  • Deviled Indiana Farm Eggs with Pickled Ramps, Redbud Capers, and Wild Watercress
  • Zucchini Arancini with Avocado Crème Fraîche and Osetra Caviar
  • Curried Lardo with Peach Mostarda and Fresno Chiles
  • Semolina Flatbreads with Port–Onion Marmalade, Crème Fraîche, and Miso
  • Lustau 3 En Rama Fino de Jerez de La Frontera NV​
  • Raventós i Blanc L’hereu Conca del Riu Anoia 2012    
• Dinner
  • Goose Galantine with Salted Goose Egg, Crabapple Aspic, Mulberries, Pistachios, and Bitter Greens 
  • Amuse Yourself > Naveran Brut Cava with Cassis Noir de Bourgogne Liqueur
  • Smoked Indiana Pork Brisket with Fermented Sweet Corn–Tomato Salad and Hot Water Cornbread 
  • Crucifixion Cruise > Mezcal Vago Elote Mezcal with Campari and Cocchi Americano Rosa
  • Ras el Hanout Viking Lamb Tenderloin with Stewed Eggplant and Dates, Pickled Lamb’s Tongue–Bean Salad, and Lamb Fat Brioche
  • French Laundry List > Plantation 5-Year-Old Rum with Hamilton Jamaican Pot Still Gold Rum, Plantation Original Dark Overproof Rum, Falernum, Lime, Pineapple, Spiced Honey, and Absinthe
  • Wagyu Strip Loin with Charred Corn–Summer Squash Hash, Speck, Pickled Ramps, Eggplant Confit, and Imperial Stout Bordelaise
  • ​Hannibal at the Gates > Rittenhouse Rye Whiskey, Averna Amaro Siciliano, Alberti Strega Liqueur, Peychaud’s Bitters, and Absinthe  
  • Smoked Cornmeal Sablé with Peppercorn-Poached Cherries, Buttermilk Namelaka, Toasted Sassafras Ice Cream, and New Day Craft Washington’s Folly Mead Caramels
  • The Rare Wine Co. Historic Series Savannah Verdelho Special Reserve Madeira NV​