As promised, here is the cocktail and dinner menu for our second - TopicsExpress



          

As promised, here is the cocktail and dinner menu for our second installment of CNO at Libertine: First | Trio of Cured Fish | Halibut Rillette - Smoked Garlic + Baguette Cured, air-dried Scallops - Roasted Daikon & Thyme Bourbon sorghum cured Salmon - Endive, Sweet Corn & Shallot Succotash, Crème Fraiche & Microgreens | Recommended Pairing | Whiskey Girls Adam Hayden | Indianapolis 2014 Brenne Whiskey, Luxardo Maraschino, Grapefruit, Champagne Second Cherry-Port Consommé - Braised Pork Belly, Cashew Crumble, Cherry Compote, Brussels sprout leaves & ramps | Recommended Pairing | Commonwealth Clover Michael Toscano | Indianapolis 2013 Backbone Bourbon, Byrrh, Wilks + Wilson Grenadine, Lemon, Egg white Third Lamb + Rabbit Pate de Campagne - Salsify, Fregola Sarda, Rutabaga Dauphine | Recommended Pairing | Orchard Street Adam Ramsey | Bloomington 2014 Lustau Fino Sherry, Jalapeno infused Tequila, Del Maguey Mezcal Vida, Green Chartreuse, Lime, Sugar, Celery bitters, Smoked Salt Fourth Rhubarb Crème Brulee - Prairie Fruits Farm feta, black pepper | Recommended Pairing | Nightshade Ryan Puckett | Indianapolis 2014 Fernet Branca, Cocchi Rosa, Domaine de Canton Ginger Liqueur, Amaro Montenegro, Angostura Bitters, Black salt
Posted on: Wed, 02 Apr 2014 13:15:58 +0000

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