Pane e Vino Collaborations: Late Autumn with Chef Ken Baker
Wine Pairings by Certified Sommelier Michael Kirkendoll

Thursday, December 10, 6:30pm
Dinner Cost: $85pp, (+taxes and 25% gratuity)
Prepayment for dinner required.
Wine pairings available at the dinner - wines TBA
Tickets are nonrefundable after December 3.

Chef Ken Baker's December menu crosses the Atlantic: a stout-braised wild game pasty, onion soup with foraged mushrooms, cider and melting Camembert, cast iron-roasted diver scallops, grilled Ibérico pork with black pudding, and a New Orleans finish with his take on Bananas Foster. I'll be presenting each wine pairing tableside, along with a few reserve pours from the cellar for those who want to go further.

LATE AUTUMN MENU (wine pairings available at the dinner - wines TBA)

Amuse

Spiced Stout-Braised Wild Game Pasty
Tamarind-Hibiscus “Dumpling Sauce”

Dinner

Onion Soup, Foraged Mushrooms and Cider
Melting Camembert-Toasted Country French

Cast Iron-Roasted Diver Scallops
“Dirty Cabbage” Lentils, Saffron-Brown Butter Yogurt, Sultana-Caper Relish

Grilled Pressa of Ibérico Pork
Black Pudding, Cauliflower, Pear-Quince Chutney

“Bananas Foster”
Pecan Praline, Tellicherry-Maple Ice Cream