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NAPA Cochon555

Paul Guerra from Guerra’s Meats- www.guerrasmeats.com
VS.
Dave Budworth a.k.a Dave the Butcher
Cutting a pure Bershire pig from Newman Farm. March 6th, C.I.A.-Greystone.

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    BEVERAGES

    Cocktail

    “September on the Range”: Buffalo Trace Bourbon, Cynar, Fernet Branca, Carpano Antica Vermouth, Angostura Bitters

    “Fall on Laurel”: Mount Gay Rum, St. George Spiced Pear Liqueur, Lime, Fall Spice Syrup, Saline Tincture, Angostura Bitters

    Johnnie Walker Black Label, Hot Chocolate with Almond Milk, and Dutch Chocolate Syrup

    Wine

    Patz & Hall 2016 Sonoma Coast Pinot Noir
    Patz & Hall 2017 Sonoma Coast Chardonnay

    Choice of Bottle of Red or White Wine

    White Claw Hard Seltzer

    Mango White Claw Hard Seltzer and Black Cherry White Hard Seltzer

    LaCroix Sparkling Water

    FIRST COURSE

    PIG MAC

    porkbelly, lettuce, cheese, pickles, onions, special sauce

    SECOND COURSE

    NIJI ROLL BENTO BOX

    tuna, salmon, hamachi

    THIRD COURSE

    ROASTED BONE MARROW

    pork larb, grilled focaccia, thai basil, mint, cilantro

    FOURTH COURSE

    PORK DAN DAN NOODLES

    spring onions, shiitake mushrooms, scintilla farms pea tendrils

    FIFTH COURSE

    DEVILS DOZEN MUG CAKE

    chocolate macaroon, chocolate mousse

    ×

    MENU

    BEVERAGES

    Cocktail

    “September on the Range”: Buffalo Trace Bourbon, Cynar, Fernet Branca, Carpano Antica Vermouth, Angostura Bitters

    “Fall on Laurel”: Mount Gay Rum, St. George Spiced Pear Liqueur, Lime, Fall Spice Syrup, Saline Tincture, Angostura Bitters

    Johnnie Walker Black Label, Hot Chocolate with Almond Milk, and Dutch Chocolate Syrup

    Wine

    Patz & Hall 2016 Sonoma Coast Pinot Noir
    Patz & Hall 2017 Sonoma Coast Chardonnay

    Choice of Bottle of Red or White Wine

    White Claw Hard Seltzer

    Mango White Claw Hard Seltzer and Black Cherry White Hard Seltzer

    LaCroix Sparkling Water

    FIRST COURSE

    Pork Trotter Empanada

    with Avocado, Piklis, and Queso

    SECOND COURSE

     Smoked Belly Andouille and Pork Hock Collards

    THIRD COURSE

     Charred Pork Chop

    with Cheese and Cracklin Twice Baked Potato

    FOURTH COURSE

    Fried Corn Pork Cheek

    with Cayenne, Smked Onion, and Aioli

    FifTH COURSE

    Blackened Pork Shoulder

    with Creamed Mustard Greens

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