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)
