FIRST COURSE. SONOMA LAMB BELLY. Artichoke Tartar, Pickled Ramps, Sprouted Grain Croustade, Garden Blooms. WINE PAIRING.
Culinary Dropout
FIRST COURSE S ON OMA L AMB BELLY Artichoke Tartar, Pickled Ramps, Sprouted Grain Croustade, Garden Blooms W I N E PA I R I N G Domaines Ott “Château de Selle” (Rosé) Côtes de Provence, France 2015 Flower Child
SECOND COURSE B U R N T AVO C A D O Perfect Fava Bean, White Asparagus, Yuzu Kosho, Bonito W I N E PA I R I N G Hans Wirsching “Iphöfer Kronsberg Vineyard” (Silvaner) Kabinett Trocken Franken, Germany 2014 True Food Kitchen
THIRD COURSE WILD CHINOOK SALMON* Smoked Quinoa, Green Garbanzo, Organic Corn, Fresh Japanese Horseradish W I N E PA I R I N G Dutton-Goldfield “Fox Block Ten” (Pinot Noir) Russian River Valley, California 2014 North
FOURTH COURSE F L A N N E RY ’ S D RY AG E D N E W YO R K S T R I P PAV É * Oxtail and Bone Marrow Agnolotti, Green Garlic, Cherry Tomato, Summer Truffle W I N E PA I R I N G Marchesi Antinori “Tignanello” (Super Tuscan) Toscana, Italy 2012
The Henry
DESSERT COCONUT RICE PUDDING Pandan Ice Cream, Date Caramel, Mango Curd, Cashew “Cracker Jacks” W I N E PA I R I N G Château Rieussec, 1er Grand Cru, (Sémillon) Sauternes AOC Bordeaux, France 2013 *These foods may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
What began as a single restaurant in Tucson, Arizona in 1998 has flourished to 15 concepts with nearly 50 locations and counting. Every concept begins with a sincere love of culinary artistry and an earnest effort to form genuine connections with guests. As a result, Fox Restaurant Concepts has established a family of brands as wildly unique as they are successful.
Culinary auteur meets rebel without a cause at Culinary Dropout, where every dish and drink is seasoned with attitude. Guests can enjoy live music, superb cocktails, and craft beer in a unique gastro-pub environment that pushes its menu well beyond the expected.
Flower Child is a fast-casual restaurant with the energy of a buzzing farmers market. Made with the modern-day yogi in mind, it’s a friendly revolution in eating, serving healthy food for a happy world.
True Food Kitchen is what you get when an ambitious restaurateur and a nutritional visionary sit down for dinner. Inspired by Dr. Andrew Weil’s anti-inflammatory pyramid, its flavorful, health-conscious food keeps guests coming back again and again.
North Italia brings the traditions of Italy to life with artisanal pizza and pasta dishes made from scratch daily. It’s a charming restaurant where craft and community are valued above all else.
As both a neighborhood hangout and an exquisite dining destination, The Henry doesn’t disappoint. It’s a seamless combination of coffeehouse, bar, and restaurant with a menu of elegant, seasonal dishes.
