Summer Wine Love Dinner

This 5 course dinner has been designed from a collaboration between our Chef Chase Ingalls, our Head Baker Jen Mello, The Bottle Shop, and Horizon Wine & Spirits.

• M E N U •

{1}

Sesame and Corn Crusted Alligator with Blood Orange Cous Cous, Sweet Chili Cilantro Puree

Pairing: Craggy Range 2014 Sauvignon Blanc

{2}

Lavender Cured Frog Leg Confit with Grilled Musk Melon, Swiss Chard Chiffonade and Honeycrisp Compote

Pairing: Dry Creek Vineyards 2014 Chenin Blanc

{3}

Pan Seared Georges Bank Halibut with Allenbrooke Farms Roasted Summer Vegetables and Black Pepper Peach Reduction

Pairing: Cakebread Cellars 2013 Chardonnay

{4}

Roasted NZ Red Deer with Truffled Cauliflower Puree, Asparagus Tips and Black Currant Demi

Pairing: Chateau des Jacques 2012 Moulin a Vent

{5}

Brioche and blackberry summer pudding with thyme whipped cream

Pairing: Croft Distinction Port

For a complete listing of our 2015 Wine Love and Beer Love dinners visit www.frothymonkey.com/winebeerlove
{dates, locations, and menu are subject to change Thursdays in Franklin + Fridays in DWTN Nashville unless otherwise noted}