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Pierpont's Online Store
Restaurant: 816.221.5111 | Corporate Office: 816.842.8718
Pierpont's Online Store
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Pierpont's April Chef's Dinner - 4/22/21

Pierpont's April Chef's Dinner - 4/22/21

SKU 00057
$105.00
In stock
1
Product Details
Pierpont's Executive Chef Matt Barnes has put together a spectacular menu for our next Chef's dinner on Thursday, April 22. He will be walking through each course while Wine Director Michael Holmes and Bar Director Scott Deigert will walk you through their selected pairings for each course.
The Chef's dinner will have a maximum of 20 guests, and all tables will be appropriately socially distanced, and all guidelines will be adhered to with extra care. We look forward to serving you and providing a worry-free fine dining experience.

EVENT DETAILS

Where: Pierpont's at Union Station
When: Thursday, April 22, 2020
Time: 6:00 pm


THE MENU

Amuse
  • Tuna Tartare | cactus pear, charred red serrano, nopales, jicama
    Pairing: Las Estrellas | cinnamon reposado tequila, blood orange liqueur, ancho chili liqueur, sparkling wine, orange
First Course
  • Chilled Lobster | tomatillo, garlic mojo, scallion, cilantro
    Pairing: Sheridan Vineyard, Estate, Chardonnay, Yakima Valley, WA

Second Course

  • Cuitlacoche Empanada | mushrooms, mole amarillo
    Pairing: La Tierra | chipotle mean mule, damiana liqueur, chile verde liqueur, muddled tomatillo, negro modelo dark lager, charred corn husk.

Third Course

  • Pacific Bass Escabèche Two Ways
    Pairings:
    - Freemark Abbey, Sauvignon Blanc, Napa Valley, CA
    - Selbach-Oster, Zetlinger Sonnenuhr, Kabinett, Riesling, Germany

Fourth Course

  • Achiote Pork Cheeks | banana leaf, yucca root, orange, epazote
    Pairing: Luca, Malbec, Mendoza, Argentina (#4 on Wine Enthusiast's top 100 wines)


Questions:
Email: contactus@pierponts.com
Call: 816.221.5111

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Restaurant: 816.221.5111 | Corporate Office: 816.842.8718
contactus@pierponts.com
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