Poultry
Thai Green Chili Chicken | Sugarcane Skewer
Duck Meatball a la Orange
Pheasant Croquette | Pear and Currant Compote
Chicken Roulade | Fennel | Tarragon
Red Meat/Game
Beef Bourguignon | Potato
Smoked Adobe Boar Shoulder | Celery Root Salad
Grilled Lamb Skewer | Rosemary | Anchoyade
Venison Carpaccio | Rye | Caper Aioli
Beef Berbere | Injera Bread
Pork
Pineapple Fried Rice | Glazed Ham
Pressed Pork Belly | Blackberry
Pork Shumai
Pork Loin Tostada | Green Mole | Chicharon
Charcuterie
Country Style Pate | Cornichon | Mustard
Chorizo Verde | Pepitas
Duck Rilette | Pickled Cherry | Brioche
Fish
Swordfish | Masa | Cabbage | Lime | Jalapeńo
Tuna Poke | Sesame | Seaweed | Scallion
BBQ Octopus | Citrus Salad | Celery Leaf
Brandade | Salt + Vinegar Chip | Chive
Mackerel | Pickled Fennel | Lemon | Caper
Parsnip Budino | Salmon Roe | Crispy Beet
Shellfish
Baked Clam | Corn | Chile | Breadcrumbs | Aioli
Scallop | Rice Chip | Plum | Thai Basil
Crab Salad | Lettuce Cup | Avocado | Citrus Vinaigrette
Vegetarian
Cumin Roasted Carrots | Honey | Puffed Grains
Chile Relleno | Asadero | Pine Nuts
Compressed Melon + Cucumber Panzanella
Mushroom Risotto (Arancini)
Marinated Mortgage Lifter Beans | Gremolata
Fresh Snow Peas | Straciatella | Black Olive
Whipped Triple Crème | Grain + Nut Granola | Honey
Black + Blue Grilled Cheese | Chicories
Cornbread | Cultured Butter | Ramps + Roasted Corn
Desserts
Tiramisu Canoli
Caramelized White Chocolate Éclair
Baklava | Dried Fruits
Tapioca | Brulee Pineapple + Banana
Popcorn + Yogurt Panna Cotta | Puffed Grain | Blood Orange (powder)
Specialty Menu Items – Supporter Circle
Churros | Vanilla Mascarpone
Chicken Tagine | Cous Cous | Apricot
Torched Hamachi | Yuzu | Pistachio
Roast Snapper | Cilantro Chimichurri
Rabbit Sausage | Figs | Pickled Apple
Yellow Curry |Shrimp | Carrot
Seared Scallop | Candied Orange |Coriander Syrup
Angel Food Cake | Coconut | Li Hing
Baked Brie | Peach
Korea Short Rib “Sugar Steak” | Jicama Salad
Hazelnut Financier
Merguez | Caramelized Onions | Beans
Triple Crème Cheesecake |Quinoa Crust
Belgian Endive | Poached Chicken | Bruleed Grapefruit |Avocado | Sesame
Lemon Curd Tart | Blueberry
Crawfish Etoufee
Boudin Blanc | Bahn Mi Vegetables | Cilantro
Asparagus | Bonito Flake | White Miso
2018 Culinary Team
Be sure to look for and talk to our award-winning culinary/menu design team strolling the hall at SAVOR:
- Chef Adam Dulye | Executive Chef of the Brewers Association and author of The Beer Pantry
- Chef Marc Vetri | Vetri Cucina
- Chef Mike Friedman | The Red Hen
- Chef Nathan Anda | Red Apron Butchery
- Chef Nathan Miller | Nathan Miller Chocolate
- Chef Kyle Mendenhall | Arcana
- Chef Gavin Fine | Fine Dining Restaurant Group
As of 3.19.18.
Pairings coming soon!
Menu subject to change.
