Tuesday, November 18 | 6:30 PM
A five-course culinary experience paired with hand-selected wines that celebrate the flavors of the season.
Amuse Bouche
Balsamic Bacon Jam with Pomegranate and Red Veined Sorrel
First Course
Spiced Butternut Squash Bisque
Mandarin Praline Cream and Crunchy Chili Chickpeas
Second Course
Fall Greens Salad
Three Kales, Rainbow Swiss Chard, and Shaved Brussels Sprouts
Cranberry Poppyseed Dressing and Sunflower Seeds
Third Course
Chicken Galantine
Half Chicken Roulade Filled with Mushroom Duxelles and Greens
Fondant Potatoes and Cider Jus
Fourth Course
Chia-Crusted Salmon
Five Spice Tuile, Tarragon Cream Sauce, and Garden Mint Oil
Fifth Course
Caramel Pecan Ice Cream
with Duck Fat Madeleine
$125 Per Guest
(exclusive of tax and gratuity)
Also check out other Workshops in State College.
