Burgundy’s Local Grass Fed Meat Market
Event Beverages
Desert Paloma: Desert Door Texas Sotol, Fresh Lime Juice, Grapefruit Juice and Agave Nectar
Bloody Maria: Tomato Juice, Patron, Lemon, Lime, Worcestershire Sauce, Celery Salt, Smoked Paprika, Black Pepper, with garnishes
Mimosa: La Marca Prosecco, and Fresh Juices
Maker's Mark Orange Sangria
First Course:
Andouille Sausage and Dirty Rice Quiche
Second Course:
Crab & Avocado Toast
with Pickled Fresno Peppers, Fresh Tarragon and Roasted Heirloom Tomatoes
Third Course:
Shrimp & Grits
with Cajun Grilled Shrimp, Smoked Chipotle Aioli and Poblano Cheddar Grits
Fourth Course:
Chicken Biscuit
with Creole Fried Chicken, Fresno Peppers, Jalapeno Sausage Gravy and House made Buttermilk Biscuit
Fifth Course:
Croissant Bread Pudding
with Pecan Toffee Sauce, Whipped Cream and Mint
THE BOYS ARE BACK IN TOWN FEATURING CHEFS JOHN TESAR, ALEX SEIDEL, JUSTIN BRUNSON, AND SAM TALBOT
Event Beverages
Old Fashioned: Basil Hayden, Simple Syrup, Walnut Bitters, Orange Twist
Whiskey Sour: Maker's Mark, Simple Syrup, Lemon Juice, Angostura Bitters, Dehydrated Lemon Wheel
Manhattan: Knob Creek, Bordega Sweet Vermouth, China China Biggalet, Dehydrated Orange
First Course - Joshua Smith
Nantucket Bay Sea Scallops, Truffle Lumache, Cauliflower
Paired with Champagne Nicolas Feuillatte Brut
Second Course- Sam Talbot
Steamed Manila Clams + Sake
Grass Fed Butter Brooth + Mint Oshinko for dipping
Paired with Stag’s Leap Wine Cellars Karia Chardonnay
Third Course- Katsuji Tanabe
Suadero Tacos
Pickle Vegetables and Burnt Salsa
Paired with Stag’s Leap Wine Cellars Karia Chardon
Fourth Course- John Tesar
Dry Aged 44 Farms Ribeye, Soufflé potatoes, Chimichurri
Paired with Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon
Dessert- Eric Cobb
Chocolate Pecan Tarts, Seasonal Fruit Cobblers and Cheesecake
Welcome Cocktail
South Texas Sunset: Desert Door Texas Sotol, Fresh Squeezed Grapefruit Juice and Blood Orange, Agave
Beverages
Bloody Mary Cocktail
Domaine Ste Michelle Sparkling
Erath Pinot Gris
Borne of Fire Cabernet Sauvignon
First Course
Biscuits and Gravy
Local Fungus, Creamy Mushroom Gravy, Country Fried Oyster Mushroom
Second Course
Shrimp and Grits
Shut Yo' Mouth Broth, Gulf Shrimp, Farm Egg
Third Course
Chicken and Waffle
Chef Jon's Peppered Gravy, Braised Greens, Strawberry Bomb
Fourth Course
Pulled Pork and Sweet Potato Hash
Farm Egg, Toast, Cilantro Lime Hollandaise
Fifth Course
Coconut Cream Waffle
Toasted Coconut Waffle, Coconut Cream, Whipped
INTO THE FOREST FOR A MAD TEA PARTY WITH CHEF MISTI MORRIS
Welcome Cocktails
“Down the Rabbit Hole”: Patrón Anejo, Pyrat Rum, Pear White Tea, Oolong Tea Syrup, Fresh Lemon Juice, Pineapple Juice & Allspice Dram
Snack
Preserved Mushroom Muffin, Koji Cultured Butter
First Course
Comeback Creek Hakurei Turnip
Textures, Soured Sunflower Seeds, Green Tomato, Rye
Paired with LangeTwins Sangiovese Rose 2019
Second Course
Tea Braised Rabbit
Pressed, Broccoli Greens, Aged Broccoli, Honey
Paired with LangeTwins Chenin Blanc 2018
Third Course
Smoked Maitake
Ginger Yogurt, Mushroom Caramel, Amino, Gomashio
Paired with LangeTwins Nero d’Avola 2018
Fourth Course:
Pig and Pepper
Family Style Black pepper Smoked Pork Shoulder, Grebiche, Herbed Cakes, Dried Pepper Condiment
Paired with LangeTwins Old Vine Zinfandel 2017
Dessert
Chamomile Tea Cake, White Chocolate, Marigold
Paired with LangeTwins Moscato 2018 and Patrón XO Café
A TASTE OF NAPOLI WITH CHEF DINO SANTONICOLA
Welcome Cocktail
An Italian twist on the Last Word cocktail, L’Ultima Parola: Desert Door Sotol, Chartreuse, Luxardo, Lemon, Rosemary and Amarena Cherry
Antipasti Duo
Salsicce e Friarelli
Braised Jimmy’s Italian Sausage, Bitter Broccoli Rabe
Parmigiana di Melanzane
Baked Eggplant, Tomato, Smoked Mozzarella
Paired with The Original Venetian Spritz
Insalata
Indivia e Finocchio
Endive, Profound Foods Fennel, Paula’s Goat Cheese, Balsamic Pearls, Champagne Vinaigrette
Paired with Maso Canali Pinot Grigio
Primi
Pizza Napoletana
Mozzarella, Texas Fungus Oyster Mushrooms, Rae Lili Farms Calabrian Chilies, Caramelized Onions, White Trufle Cream, Profound Farms Micro-greens
Sartù di Riso
Arborio Rice, Neapolitan Ragù made with Blackland Prairie Pork & Texas Craft Wagyu Beef, Hard Cooked Egg
Paired with Brancaia TRE
Dolci
Torta al Pistacchio
Ricotta and Pistachio Tort
Paired with Amaro Montenegro
