This edition of the Midnight Chef’s Table will feature the best in farm fresh Southern cooking with a Pinch Kitchen twist. Courses to be paired with hand selected wines from XXI Wine & Spirits.
Join us for a curated evening as we present a one-time only menu, space is limited!
$95 per guest, including tax, gratuity and fees
Menu:
Cpring Chicken Gallantine Biscuit
Smoked egg yolk aioli, lake medow's poussin, shmaltz biscuit
Domaine Mauperthuis, Chablis, Burgundy, France, 2014 (from magnum)
Burnt Apple and Foie Gras Dumpling
Walnuts, nasturtium , calvados
Domaine Mure, Riesling ‘Tradition’, Alsace, France, 2014
Roasted Pheasant and Stuffed Celeriac
Speck, brussels sprouts, pheasant jus
Domaine Frederic Brouca, ‘Champs Pentus’ Faugeres, Languedoc, France, 2014
PB&J Funnel Cake
Spiced Apple Pie Jelly, Banana miso Caramel, Peanut Butter Powder