Passed Hors d’Oeuvres*

Chef: Ralph Perrazzo

~ Duck Wings, Crispy Beef Heart, Pulled Pork Bao Buns, Bacon Scallion Pancakes, Tuna Tartar, Vegan Wings, Cherrywood-Smoked Kielbasa with Hop Mustard
Beer: The Alchemist Focal Banger IPA

Course One*

Chef: Ralph Perrazzo

~ Colossal Lump Crab: Purple Salsify, Garlic Pickles, BBD’s Russian Dressing, Poppy Seeds, Chervil, Lemon Basil
Beer: Otter Creek/BBD’s – Saison w/Long Island-sourced ingredients

Course Two*

Executive Chef: Douglas Rodrigues, John Sheehan

~ Fried Pig Trotter: Hot Mustard, White Asparagus, Birch
Beer: Zero Gravity Bretthead IPA

Course Three*

Executive Chef: George Kao

~ Duck Confit Mazemen Ramen: Temomi Noodle, Shoyu, Tare

Cider: Citizen Cider Unified Press

Course Four*

Chef: Josh Eden

~ Diver Scallops: “Clam Chowder,” Razor Clams, Crispy Bacon, New Potato, Fresh Herbs
Beer: Switchback Extra Pale Ale

Course Five*

Chef: Mark Mebus

~ Pan Roasted Trumpet Mushrooms: Smoked Tomato, Creamy Corn, Basil
Beer: Fiddlehead Second Fiddle Double IPA

Course Six*

Chef: Guy Reuge

~ Glazed Pork Belly: Sushi Rice Cake, Onion Tempura, Slivered Scallions
Beer: Lost Nation Gose

Course Seven*

Chef: Ryan DePersio

~ Rabbit Mezzaluna: Sour Cherries, Foie Gras Emulsion
Beer: Hill Farmstead (TDB)

Course Eight*

Chef: Joe Murphy

~ Roasted Strawberry Sorbet: Buttermilk Ice, Basil Shortbread
Beer: None

Course Nine*

Chef: Jiho Kim

~ Maple Breakfast Stout Savarin: Caribe Chocolate Mousse
Beer: 14th Star Brewing Co. Maple Breakfast Stout

Course Ten*

Chef: Anthony D’Adamo

~ Petit Four’s: Chocolate Butter Gateau with Candied Peanuts, Victorian Almond Cake with Raspberry and Apricot Jam, Mini Black and White Cookies
Beer: None