Indianapolis

Menu

• Hors d’Oeuvre
  • Assorted Canapés
• Dinner
  • Dried Tomato Tartare with Toasted Buffalo Mozzarella Purée, Purple Basil, and Espelette Pepper on Yeasted Rolls
  • Indiana Goat Cheese Dumplings with Shiso and Peppers
  • Veal Sweetbreads with Apples, Brown Butter, Aged Sherry, and Benne Seeds
  • Enoki Mushrooms with Pine Nuts and Nettles
  • Smoked Halibut with Fermented Quince Jam, Green Peppercorns, Corn Curry, and Chanterelles
  • Aged Beef with Carolina Rice, Koji, Pears, and Squash
  • Grilled Fig–Buttermilk Profiterole with Thyme and Honey 
  • Fermented Butternut Squash Cake with Foie Gras Caramel, Puffed Spelt, Pickled Thomcord Grapes, and Passion Fruit