Forepaugh's Restaurant

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Nick Kosevich & Ira Koplowitz join Chef Gonzalez: an amazing dinner on May 30th

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Bittercube and Forepaugh’s present
FLORA, FAUNA, and FIRE Dinner

Amuse
Jean-Claude Boisset Sparkling Wine, Elderflower Nectar , Bittercube Cherry Bark Vanilla & Orange Bitters

1 Escolar up in smoke
Cured escolar, chilies, Spanish chorizo
Gunner Ghost Navy Strength Gin, Lemon, Corazón Liqueur, Cane Syrup, Flamed Orange Oil

2 Foie Gras tastes the rainbow
Whole grilled foie gras, varying degrees of fruit, and pistachio genoise
Copper & Kings Immature Brandy, Grilled Lemon Juice, Blackberries, Pistachio Orgeat, Micro Mint, Bolivar Bitters

3 Squab caught red handed
Jamaican jerk squab, plantain tamale, crema
Plantation 5yr Rum, Lime, Sweet Corn Cream, Jerked Apple Cider, Jamaican #1 Bitters, Nutmeg

Intermezzo-forthcoming
Whiskey Sour Sorbet
New Richmond Rye, Lemon, Demerara, Egg White, Bittercube Trinity Bitters, NO2

4 Spring Boardome
Juniper cured Rack of boar with all things spring
Gamle Ode Dill Aquavit, Morel fortified Cocchi Americano, Oloroso Sherry, Dill Oil & Pollen, Blackstrap Bitters

5 Pudgie Elvis
Banana, Bacon, hazelnut, mallow, and chocolate stout ice cream
Ilegal Reposado Mezcal, Shwartzhog Krauter Liqueur, Cocoa Nib Liqueur, Cocchi Vermouth di Torino, Bittercube Root Beer Bitters

6 in the evening
Saturday, May 30, 2015
$99 per person
very limited seating
651.224.5606