Local Event
Cost: $135 per person plus tax and gratuity
Vegetable Wine Dinner Menu
July 27th, 2019
Reception at 6:30pm
Selection of Passed Canapés
Cantina della Volta, Metodo Classico Lambrusco Brut Rosé, Italy, 2013
Dinner at 7:00pm
Heirloom Tomato Tart
house made ricotta, basil blossoms and fennel pollen
Cantina della Volta, Metodo Classico Lambrusco Brut Rosé, Italy, 2013
Local Melon
calabrian chili honey, tajin and benne seeds
Cantina della Volta, Metodo Classico Lambrusco Brut Rosé, Italy, 2013
Onion Rings
tempura battered cipollini onions with 5 onion dip
Cantina della Volta, Metodo Classico Lambrusco Brut Rosé, Italy, 2013
White Asparagus Tom Kha Gai
pickled oyster mushrooms, coconut cream, Thai chili jam and kaffir
Lingua Franca “Avni”, Chardonnay, Willamette Valley, Oregon, 2014
Blue Corn Tostada
summer squash, finger lime crema, local radish and goat feta
Lingua Franca “Avni”, Chardonnay, Willamette Valley, Oregon, 2014
Texas Sweet Corn Tortellini
clarified corn broth, nasturtium, aged parmesan and summer truffle
Marchesi Incisa della Rochetta, Barbera d’Asti Superiore, Italy, 2016
Fairy Tale Eggplant Katsu
black garlic aioli, katsu sauce and cabbage
Marchesi Incisa della Rochetta, Barbera d’Asti Superiore, Italy, 2016
Texas Peach and Blue Berry Mille Feuille
peach mousse and chocolate mint
Ricossa, Brachetto d’Acqui, Italy, NV
$135 per person plus tax and gratuity
Executive Chef: Blaine Staniford
Hosted by
Grace Fort Worth
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