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    CULINARY

    08
    FEB

    Pinot and Pork

    Presented by
    February 08, 2013

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    Berkshire pork paired with Pinot Noir and per relatives, Pinot Blanc and Pinot Gris.

    Dinner Menu

    Tete de Cochon, herbed lemon aioli, crispy capers
    2009 Sparkling, Schramsberg, "Blanc de Blancs" North Coast, California

    Smoked pork spare ribs, jicama slaw, fried pork rinds, chimichurri sauce
    2008 Pinot Noir, Drew Wines, “McDougal Vineyard” Sonoma Coast, California

    Corned pork belly,...

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    Berkshire pork paired with Pinot Noir and per relatives, Pinot Blanc and Pinot Gris.

    Dinner Menu

    Tete de Cochon, herbed lemon aioli, crispy capers
    2009 Sparkling, Schramsberg, "Blanc de Blancs" North Coast, California

    Smoked pork spare ribs, jicama slaw, fried pork rinds, chimichurri sauce
    2008 Pinot Noir, Drew Wines, “McDougal Vineyard” Sonoma Coast, California

    Corned pork belly, rye bread pudding, pickled shallots, mustard vinaigrette
    2011 Pinot Noir, Sineann Wines, “Pisa Terrace” Central Otago, New Zealand

    Stuffed pork loin, maitake mushrooms, red wine braised cabbage, Door County cherry-veal sauce
    2010 Pinot Noir, Merry Edwards Wines, Sonoma Coast, California

    Bacon-Apple cobbler, maple syrup ice cream, Bourbon caramel 


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    Admission Info:

    $75 per person plus tax and gratuity



    Phone: 414-765-1166


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