SOUTHERN HEAT & MEAT DINNER Friday, October 30, seatings at 6 and 8:30 PM at Mise en Place Chefs Anthony Lamas (Seviche, Louisville) and Owen Lane (The Magpie, Coda, Richmond) prepare the menu . . . sommelier Jason Tesauro hosts and presents pairings from Barboursville Vineyards.
MENU Sweet Potato Bisque with lobster, lemon & habañero Cuvée 1814 Brut Rosé NV Venison Tartare with celery, jalapeño, bluegrass soy & benne seed cracker Viognier Reserve 2008 Rabbit Tinga with crisp tortilla, black bean & manchego Barbera Reserve 2013 Shrimp & Chorizo Dirty Rice with pickled okra & tomatillo Nebbiolo Reserve 2012 Pumpkin Panna Cotta with pistachio brittle, cornbread crumb & bourbon dulce Paxxito 2010
