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1) Executive Chef Nick Deutmeyer and the Harvest team invite guests to join them for an exclusive Harvest featuring the finest seasonal ingredients. The Harvest team is getting into the Halloween spirit and hosting an All Hallow's Eve Feast on Sunday, October 29th at 6:30 p.m. Highlighting spooky and seasonal ingredients, the dinner will feature six paired courses.
The menu will feature:
Whole Roasted Hog’s Head (Murder Point Oysters)
Cheddar scallion arepa, Carolina gold bbq, pico de gallo, cracklin
Whole Roasted Hog’s Head (Murder Point Oysters)
Cheddar scallion arepa, Carolina gold bbq, pico de gallo, cracklin
Bloody Mary, bloody Mary, bloody Mary!
Russian Rillettes (Paired with The Zombie)
Beetroot & sour cream rillettes, Russian brown bread, sorrel, caviar
One in ten packs a spicy surprise; House rum blend, apricot liqueur, blood orange, lime)
...Eye of Newt, & Toe of Frog... (Paired with Sparkling Cider)
Crispy fried frog legs, pickled mustard seeds, kabocha squash bisque, black eye peas, spellcasting herbs
Eric Bordelet Poire Authentique
Ornithophobia (Paired with Ravenswood)
Orange garlic pigeon breast, confit leg, duck bacon lardon, frisée, sunchoke purée, foie gras cornelian cherry jus l Once & Future Zinfandel, Oakley Road Vineyard 2019
Silence of the Lambs (Paired with Brooding Bordeaux)
Lamb’s neck en daube, potato mousseline, fava beans, baby carrots, fried shallots, chianti reduction
Lynch Moussas, Pauillac, 2015
Devil’s Food Gateau (Paired with Murderous Madeira)
Dark chocolate, cinnamon, bird’s eye chili, blood orange; Broadbent 10 Year Malmsey
Tickets are $125 per person. To purchase or for more information, please click HERE.
Russian Rillettes (Paired with The Zombie)
Beetroot & sour cream rillettes, Russian brown bread, sorrel, caviar
One in ten packs a spicy surprise; House rum blend, apricot liqueur, blood orange, lime)
...Eye of Newt, & Toe of Frog... (Paired with Sparkling Cider)
Crispy fried frog legs, pickled mustard seeds, kabocha squash bisque, black eye peas, spellcasting herbs
Eric Bordelet Poire Authentique
Ornithophobia (Paired with Ravenswood)
Orange garlic pigeon breast, confit leg, duck bacon lardon, frisée, sunchoke purée, foie gras cornelian cherry jus l Once & Future Zinfandel, Oakley Road Vineyard 2019
Silence of the Lambs (Paired with Brooding Bordeaux)
Lamb’s neck en daube, potato mousseline, fava beans, baby carrots, fried shallots, chianti reduction
Lynch Moussas, Pauillac, 2015
Devil’s Food Gateau (Paired with Murderous Madeira)
Dark chocolate, cinnamon, bird’s eye chili, blood orange; Broadbent 10 Year Malmsey
2) Chef Micahel Serpa and the Atlántico team invites guests to join them for a fun and festive Halloween night! Celebrate Halloween on the high seas at seafood-centric Atlántico's first annual Pirates & Paella Party on Tuesday, October 31, from 6pm-9pm.
Guests *arrrgh* invited to indulge in pirate-themed Halloween fun at Chef Michael Serpa's South End hotspot. Tickets for the evening are $45 per person and will include all-you-can-eat paella (while supplies last), one glass of "pirate punch," fun tunes, dancing, and more. Additional beverages and select menu items will be available for a la carte purchase. Pirate and under-the-sea costumes are, of course, encouraged and a costume contest with prizes will take place at the end of the night.
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