Author: Katy

McCLINTOCK GIN DINNER
first course | Forager gin
SPRUCE GLAZED HOUSE SMOKED HAM | DRIED CHERRY & KIRCHE GOAT CHEESE SMOKED TROUT MOUSSE WITH LEMON THYME & SORREL | LOW ACID TOMATO WITH AN ORANGE PEEL GREMOLATA
Second course | Gardeners Gin
SALAD OF ARUGULA, GARDEN GREENS, CUCUMBER, PICKLED WATERMELON RIND, CARAMELIZED PEACHES, & TOASTED ALMONDS. DRESSED WITH A HOUSE MADE BORAGE LAVENDER CILANTRO VINAIGRETTE
third course | McClintocks Reserve
VENISON SCALLOPINI WITH CHINESE 5 SPICE, CAYENNE, ORANGE PEEL, VANILLA GARDEN CARROTS, & A BRANDIED CARAMEL WILD MUSHROOM SAUCE
fourth course | Blood Orange Saffron Cordial
RED GRAPEFRUIT & GREEN APPLE TART TARTIN WITH BLOOD ORANGE SAUCE & A PINE NUT INFUSED CRUST