What better way to celebrate Chef Alan's 10th Anniversary at Evans Street than with good friends who also happen to be some of the most talented chefs in our great state? The Seasoned Chefs will return to Evans Street for another phenomenal dinner on Thursday 10/22. Hors d'oeuvres & Bubbles begin at 6 p.m.
Crispy Goat Cheese Stuffed Piquillo Peppers
| Sun Dried Tomato and Herb Olive Oil, Lime Juice -Chef Jay Gundy
Venison Sausage
| Black Garlic-Fig Jam, Butternut Squash Waffle -Chef Chris Johnson
Seared Lobster Cakes
| Tarragon, Lemon
-Chef Alan Merhar
Bread Bowl
| Hot Soup -
Chef Eric Voigt
Short Rib Wontons
| Ginger Glaze
-Chef Jeff Rose
Smoked Trout Pâté
| Herb Crostini
-Chef Matt Dalton
Joios, Cava Brut, Spain, NV
MENU:
Skuna Bay Salmon Pastrami
| Smoked Mayonnaise, Fried Pickles, Dill
-Chef Chris Johnson, The Meeting House
Joseph Mellot, "Le Rabault" Sancerre Rose, France, 2014
Grilled Swordfish
| Butternut Squash Purée, Curried Cauliflower, Swiss Chard,
Pumpkin Seeds, Brown Butter Sauce
-Chef Jeff Rose, C.A.Y.A. Smokehouse Grill
Antonin Rodet, Bourgogne Blanc, France, 2013
Sage & Chestnut Stuffed Poussin
| Glazed Carrots, Baby Kale Wrapped in Speck,
Carrot Top Pesto, Cider Reduction
-Chef Jay Gundy, Cork Restaurant
Cantina Ronca, Bardolino, Italy, 2014
Duck Confit
| Grains, Mushrooms, Rice, Honey, Pears, Chutney,
Pumpkin, Cherry Gastrique
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Chef Eric Voigt, Big Rock Chop House and The Reserve
Thomas Fogarty, Pinot Noir, Santa Cruz Mountains, 2012
Michigan Maple Glazed Venison Backstrap
| Celery Root Potato Cake with Fresh Horseradish, Brussels Sprouts, Kapnick Orchards Fennel-Fuji Applesauce
-Chef Alan Merhar, Evans Street Station
Gamble Family Vineyard, "Heritage Sites" Red Blend, Napa Valley, 2011
Kabocha Squash Bread Pudding
| Kabocha Squash Custard, Sweet Corn,
Soy Caramel, Bitter Chocolate, Challah Toast
-Chef Matt Dalton, Craft Work
Baglio Baiata "Alagna" Marsala Superiore, Italy, NV
$95 per Guest | 7 Courses + 7 Wines | Tax and Gratuity Additional | Menu Subject to Change