R.D.X.

Renegade Dinner X
2-11-12 7pm

Asian-French Fusion

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

First

Venison Pho & Winter Greens, Herbs

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Second

Banh mi Crostinis 3 ways

 Boar, Duck, Quail, House-made Laurel Molasses, Pickled Dikon, Carrot & Soy Reduction

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Third

Smoked Speckled Trout Cucumber, Jalapeno-Chevre Rolls,

Sesame-Ginger Jicama

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Fourth

Crispy Lemon-Grass Pheasant, Coconut-Curried Peppers, 

Bok Choy

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Fifth

Hibiscus, Meyer-Lemon, Rosemary Flowers, Wild Violet & Sweet Olive Gin Tonic

&

Lemon-Ginger Cupcakes w/Honey-Cream cheese Frosting ***Gluten free

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Prepared by:

Chef Monica Cobb, Sous Chef Bill Fults & Pastry Chef Carol Cuccio

Notes:

All Proteins are Wild Caught, Shot & Foraged.

 All Vegetables and Fruits are grown and traded locally.

Remember:

Location will be announced on Sat. morning

***Please Bring your Spirit of Choice***

***Please Bring Your Own Glass***

Think Local, Trade Local, Fish Local, Shoot Local, Forage Local, Eat Local & Drink Local