PAIRING MENU

First Course – Sesame Seared Tuna Lettuce Wrap

Pan seared sesame crusted tuna, jicama slaw, avocado and citrus ginger sauce in a butter lettuce wrap.

(Allergens present: seafood, sesame)

Paired with Cloud Piercer, New Zealand Pilsner.

Second Course – Elotes Dip

Mexican style street corn dip with cotja cheese, cilantro, and chili powder.

(Allergens present: dairy)

Paired with Dead in the Lauter, Dark Mexican Lager.

Third Course – English Fish and Chips

Gluten free breaded and friend Atlantic cod with house made french fries, lemon, remoulade, and malt vinegar.

(Allergens present: soy, seafood)

Paired with Harwood, English Porter.

Fourth Course – Gochujang Chicken and Waffles

Gluten free fried chicken thigh tossed in a spicy gochujang sauce with corn bread waffles, mango puree, sesame seeds, and house-made kimchi.

(Allergens present: soy, sesame, seafood cross contamination)

Paired with Fritz’s Folly, American IPA.

Fifth Course – Fresh Berries with Sabayon

Mixed fresh berries with an orange liquor sabayon sauce and fresh mint.

(Allergens present: dairy, egg)

Paired with The Duke Says Nein, Kottbusser.

Sixth Course – Chocolate Caramel Mousse

Dark chocolate mousse with a rich caramel sauce and a brown sugar whipped cream.

(Allergens present: dairy, chocolate, egg)

Paired with Strict Observance, Belgian Dubbel.

PAIRING MENU

First Course – Shrimp Dijon

Jumbo shrimp coated with white wine and Dijon, dusted with seasoned flour and sautéed.  Served with white wine butter.

Paired with EOS Sauvignon Blanc.

Second Course – Butternut Squash Lasagna

Layers of butternut squash, house made pasta, and assorted cheeses.

Paired with Hayes Ranch Chardonnay.

Third Course – Stuffed Pork Tenderloin

Pork loin stuffed with prosciutto, fennel, rosemary, and mushrooms roasted and served with a savory Jus.

Paired with Domaine De La Bastide Cotes du Rhone.

Fourth Course – Carrot Cake with Pineapple flower

Traditional carrot cake with pineapple, coconut, and carrots with a cream cheese frosting.  *Nut free

Paired with Founders Centennial IPA.

PAIRING MENU – A Night with the Elements

Air – Edible Helium Balloon

With a poached apple string.

Paired with 2018 Domaine Huet ‘Petillant’ Chenin Blanc. Vouvray, France.

Earth – Edible Soil Salad

With poached heirloom carrots, micro beets and turnips.

Paired with 2022 COS Frappato. Sicily, Italy.

Fire – Smoked Ribeye

With marble potato, and a parsnip puree.

Paired with 2021 Birichino ‘Saint Georges’ Zinfandel. Central Coast, California.

Water – Bergamot Sphere

Rosemary cake, and dehydrated orange.

Paired with Cardamaro Vino Amaro. Piedmont, Italy.

Menu by Chef Ricky Lund

Pairings by Ryan Schmied

PAIRING MENU

Amuse Bouche – Pho Dumpling

24h bone marrow broth, oxtails, noodle, and green onion wrapped in a dumpling style.

Paired with the Monsoon Martini.

Appetizer Course – Tom Chien Gion

Tempura shrimp service with sautéed veggies and bang bang sauce.

Paired with dragon fruit champagne.

Fish Course – Cha Ca La Vong

Marinated Mahi Mahi, shiso leaf, Vietnamese herbs, rice noodle, and turmeric shrimp cause.

Paired with the Monsoon Sake Sangria.

Main Course – Vit Nuong Cam

Roasted duck breast, confit duck croquette, roasted squash, curry parsnip, turmeric rice sauce, and orange sauce.

Paired with the Monsoon Lychee Martini.

Dessert Course – Match Strawberry Cake

Sponge cake and matcha strawberry cheesecake with berries, vanilla ice cream, and pandan sauce.

Paired with Monsoon Coffee.

PAIRING MENU

First Course – West Coast Oysters Two Ways

Raw oyster on the half shell with frozen champagne mignonette, southern fried oyster with remoulade.

Paired with Mawby Sex Sparkling Rosé.

Second Course – Roasted Squash Bisque

Butternut squash with nutmeg crème fraiche and candied pecans.

Paired with the Urban Squirrel – Kyodie ravin’ apple whiskey, rittenhouse rye, long road nocino, walnut bitters, maple syrup, and dried apple chip.

Third Course – Smoked Carpaccio

Smoked tenderloin with shaved onion, arugula, manchego, and caper aioli.

Paired with Hess Shirtail Ranches Chardonnay.

Fourth Course – Lamb and Mushroom Risotto

Braised lamb shank, king trumpet, beech & king blue oyster mushrooms with point reyes blue cheese, toasted walnuts, and lamb bordelaise.

Paired with Bodega Norton Select Malbec.

Fifth Course – Pumpkin Spice Profiteroles

Pumpkin mousse, bourbon bacon caramel, cinnamon Chantilly cream, and spiced almonds.

Paired with Pumpkin Spice Dude – Eastern kille utility vodka, Kavanagh Pumpkin Spice Irish Cream, kahlua, nutmeg, and shaved chocolate.

PAIRING MENU

First Course – Beet & Goat Cheese Salad

Baby spinach, roasted beets, Fuji apples, and tasted walnuts with cranberry whipped goat cheese and apple cider vinaigrette.

Paired with Chateau Grand Traverse Whole Cluster Riesling.

Second Course – Morel Mushroom Chowder

Classic chowder featuring morel mushrooms, Nueske’s applewood bacon and potatoes, garnished with fresh herbs.

Paired with Cambria Julias Vineyard Pinot Noir.

Entrée Course – Braised Beef Short Rib

Red wine braised beef short rib served with butternut squash puree, roasted Pebble Creek mushrooms, brussels sprout leaves, caramelized shallots and pomegranate demi-glaze.

Paired with True Grit Petite Sirah.

Dessert Course – 24 Karat Cheesecake

Decadent dark chocolate cheesecake, Nutella ganache and toasted hazelnuts, garnished with 24 karat edible gold.

Paired with Taylor Fladgate Late Bottle Vintage Port.