Fall in the Midwest

Menu

• Hors d’Oeuvre
  • Valençay-Style Goat Cheese with Fifth Floor Honey and Bee Pollen
  • Shaved Beef Tongue with Braised Mustard Seeds and Rye
  • Elysian Fields Lamb Carpaccio with Pernod and Nasturtium Capers 
  • Marinated Tuna with Finger Limes and Ginger
  • DOMAINE DE LA VOÛTE DES CROZES EFFERVESCENCE BRUT NV
• Dinner
  • Sunchoke Custard with Big Fish Farms Caviar
  • Butternut Squash Tart with Fall Greens, Pumpkin Seeds, Fuyu Persimmons, and Ohio Maple Vinaigrette
  • WEINGUT ROBERT WEIL TRADITION RIESLING 2013
  • Swordfish Medallions with 18-Month-Aged Red Wattle Ham, Marble Potatoes, Smoked Butter, Celery, and Clams
  • DENIS JAMAIN REUILLY PINOT GRIS ROSÉ 2014
  • 21-Day Dry-Aged Duck Breast with Sweet Potatoes, Wheat Berry Matignon, Madeira, and Spiced Churro
  • J. CHRISTOPHER BELLA VIDA DUNDEE HILLS PINOT NOIR 2011
  • Venison Loin with Spice Berry Gel, Squash Purée, Cocoa Nibs, Port–Orange Jus, and Whipped Sorghum
  • NEYERS VINEYARDS SAGE CANYON 2012
  • Fromage Blanc Custard with Hazelnut Financier, Concord Grape, Ras el Hanout Crémeux, and Preserved Cherries 
  • CHÂTEAU ROÛMIEU-LACOSTE SAUTERNES 2013
  • Mignardises