SOUTHERN HEAT & MEAT DINNER
Friday, October 30, seatings at 6 and 8:30 PM at Mise en Place
Chefs Anthony Lamas (Seviche, Louisville) and Owen Lane (The Magpie, Coda, Richmond) prepare the menu . . . sommelier Jason Tesauro hosts and presents pairings from Barboursville Vineyards.
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Sweet Potato Bisque with lobster, lemon & habañero
Cuvée 1814 Brut Rosé NV
Venison Tartare with celery, jalapeño, bluegrass soy & benne seed cracker
Viognier Reserve 2008
Rabbit Tinga with crisp tortilla, black bean & manchego
Barbera Reserve 2013
Shrimp & Chorizo Dirty Rice with pickled okra & tomatillo
Nebbiolo Reserve 2012
Pumpkin Panna Cotta with pistachio brittle, cornbread crumb & bourbon dulce
Paxxito 2010
