The menu
The venue
The amuse bouche
Venison “carpaccio”, beet confit, wild argula and mustards
Roasted marrow bones, roasted garlic crostini and parsley salad
Pheasant ragu, wild hedgehog mushrooms, polenta, Parmigiano Reggiano and Causse Noir
Housemade mascarpone-stuffed dates, brown butter caramel, toasted hazelnuts and Pixie tangerine
and the featured beers of the evening:
Chatoe Rogue Good Chit Pilsner
Chatoe Rogue Single Malt Ale
Brutal IPA
Hazelnut Brown Nectar
Chocolate Stout
….subscribe to this blog to find out about my next food adventure, and maybe even join us!! Lots of farm dinners, historic dinners, and maybe even more beer tasting dinner to come…..
Beautiful. Wish we could of tasted it and been there.
Wow. Really impressive looking food with gorgeous presentation! The entire event looked very well done – from menu to the venue to the plates!
I’m dying to know what the amuse bouche was? Some sort of leaf with some sort of cheese? It looked right up my alley!
Thank you for the compliments:) It was just as tasty as it was beautiful! The amuse bouche was a belgian endive leaf with local Monteillet Fromagerie chevre, sprinkled with fresh thyme and lavender flowers.
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Oh, wow. That sounds delish!
Really impressive variety. Loved the colors and place settings.