Pairings

PAIRING MENU

Welcome Beverage - Dead in the Lauter, Dark Mexican Lager

First Course – Salad
Arugula, fennel, prosciutto, pear with light anchovy vinaigrette, and parmesan tuile.
Paired with Kranz Kolsch.

Second Course – Stuffed Crepe
Pancetta and gruyere stuffed crepe with creme fraiche.
Paired with Ægir’s Wreath Sahti.

Third Course – Beef Tenderloin
Beef tenderloin, crispy fingerling potatoes, pebble creek mushrooms, brown butter mustard cream sauce.
Paired with Therese’s Green Oktoberfest .

Fourth Course – Dessert
Homemade biscuit, blueberry compote, and fresh whipped cream.
Paired with Strict Observance Belgian Dubbel.

PAIRING MENU

First Course – Garlic Shrimp
Chilled butter-poached garlic shrimp, sweet potato crisp, hot honey, green onion, smoked Falk salt.
Paired with Segura Viudas Brut Reserva.

Second Course – Beet Salad
Beet 3 ways salad- kale, arugula, shaved red cabbage, red onion, beet chip, pickled beet,
candied grapefruit, crumbled goat cheese, and roasted beet vinaigrette.
Paired with Mythic Mountain Rose.

Third Course – Pork Tenderloin
Roasted spiced pork tenderloin, cider poached apples and shallot, apple port wine reduction, rosemary mashed potato, confit micro carrot, pickled mustard seed, and sage.
Paired with Green & Social Verdejo, Portugal.

Fourth Course – Smoked Duck Breast
Smoked duck breast rubbed with Sparrows coffee, balsamic cherry chutney, roasted maple
butternut squash puree, shaved brussels, spiced pecan and espresso spherification.
Paired with Atamisque Malbec, Argentina.

Fifth Course – Raspberry Cheesecake
Chocolate raspberry mascarpone cheesecake with raspberry coulis, fresh berry and chocolate
truffle.
Paired with Bodegas Delgado Zuleta Amontillado Dry Sherry.

PAIRING MENU

First Course – Tropea Onion and Country Winds Goats Cheese
Tropea onion, local goat cheese, dehydrated pumpernickel, olive oil, petite sorel.
Paired with NV Hild ‘Sekt’ Elbling – Upper Mosel, Germany.

Second Course – Smoked Jerusalem Artichoke
Jerusalem artichoke, meyer lemon, puffed garbanzo, micro arugula, bruleed pomelo.
Paired with NV Valdespino ‘Tio Diego’ Amontillado – Jerez, Spain.

Third Course – The Picnic
Truffle croquette, ora salmon tartare, wagyu sliders with peppered pork belly, onion marmalade.
Paired with Rhys ‘Alesia’ Pinot Noir – Anderson Valley, California, 2018.

Fourth Course – The Table
Mini cheesecakes, truffles, crumbles, timbale of a fruit crème.
Paired with NV Malvira ‘Birbet’ Brachetto Lungo – Piedmont, Italy.

PAIRING MENU

First Course – Land
Confit Celariac: Black truffle puree, iberico confetti, Valencia orange butter.
Paired with Avinyo ‘Reserva’ Brut Rosé of Pinot Noir – Penedes, Spain, 2021.

Second Course – Water
Seared Hamachi: Ajo blanco, fish skin chicharron, nori powder, flor de garum, pomegranate vinegar.
Paired with Leirana Albariño – Rias Baixas, Spain, 2022.

Third Course – Sky
Grilled Quail: Saffron pepperonata, braised chickpea, pimenton glaze, crispy sage.
Paired with Costers del Priorat ‘Pissarres’ Garnacha & Carignan – Priorat, Spain, 2021.

Fourth Course – Space
Citrus Galaxy: Yuzu lemon sun, grapefruit cloud, persimmon moon, Valencia chocolate orange stars.
Paired with Josefina Piñol ‘P’ Garnacha Blanca Vi Dolç – Terra Alta, Spain, 2015.

PAIRING MENU

First Course – Japanese Cucumber Salad and Sake Flight
A fresh beginning. Thinly cut greenhouse cucumbers, onion, daikon, carrot, and bell peppers,
lightly tossed in our seasoned rice vinegar.
Paired with flights of Junami, Junmai Daiginjyo, and Nigori sake.

Second Course – Karaage and Yuzu Chuhai Cocktail
Famous izakaya-style Japanese fried chicken served with shaved cabbage and a lemon wedge.
Paired with Yuzu Chuhai, a famous and refreshing cocktail that is made with Japanese shochu
and yuzu citrus.

Third Course – Zessan Ramen 絶賛 with ‘Atsukan’ Warmed Sake
Our flagship tonkotsu ramen served with our house-made Noodlepig noodles, aji-tama egg, scallions, naruto, and nori.
Paired with Junmai sake, warmed to atsukan temperature of 50ºC.

Fourth Course – はしやすめ Intermezzo
A fun pallet cleanser pairing sorbet and Mio sparkling sake.

Fifth Course – Tonkatsu with Cucumber Toki Mule
Traditional Japanese dish of a breaded pork cutlet, fried and served over a bed of Japanese steamed rice. Served with shredded cabbage, pickled ginger, sesame seeds, and our house-made tonkatsu sauce.
Paired with take on the mule, using Japanese Toki whisky and infused with fresh cucumber.

Sixth Course – Pau Hana
Our Hawaiian-influenced signature boozy boba cocktail with Hawaiian white rum, orange and pineapple juice, coconut cream, and sakura-jelly boba.

PAIRING MENU

Marvelous Michigan Pairing

First Course – Honey Nut Squash Soup
With browned butter, sage and a cinnamon crème fraiche.
Paired with Blustone Vineyards Unoaked Chardonnay, 2022, Michigan Governor's Cup Gold Medal Winner.

Second Course – Endive Salad
With smoked Michigan white fish and a lemon vinaigrette.
Paired with Verterra Winery Pinot Blanc, 2023, Michigan Governor's Cup Gold Medal Winner.

Third Course – Braised Michigan Short Ribs
With root vegetables, and sautéed bone marrow.
Paired with Cody Kresta Traditional Red Blend, 2020, Michigan Governor's Cup Gold Medal Winner.

Fourth Course – Michigan Apple Cake
With salted caramel whiskey, brown sugar whipped cream, with tart cherry gelato.
Paired with St. Julian Braganini Reserve Harvest Select Vignoles, 2023, Michigan Governor's Cup Gold Medal Winner.

*Proceeds from this Pairing Dinner will support the Meijer Simply Give Program