by Steven Doyle
Grace executive chef Blaine Staniford is ushering in 2015 with an exotic mushroom dinner on the evening of Friday, January 16. Diners will be graced with Hon Shimeji, Trumpet Royale, Hen of the Woods and many other mushrooms during this six-course dinner which includes wine pairings. Vegetarian and vegan menu is also available. This special dinner is Friday, January 16, 2015 with the reception beginning at 6:30pm, and dinner service 7:00pm. This special dinner will surely be one to talk about for some time. We have the menu below. For reservations, please call (817) 877-3388.
Reception 6:30pm
Selection of Passed Canapes
Sparkling, Brut Rosé, Roederer Estate, Anderson Valley, California, NV
Dinner 7:00pm
Hen of the Woods
broth, hearts of palm and white soy
Sake, Kanbara, Bride of the Fox, Junmai Ginjo, Japan
Black Trumpet
aged parmesan custard, Perigord Truffle, charred romaine
and white anchovy
Chardonnay, Deux Montille, Bourgogne, Burgundy, FR, 2011
Oyster, Hedgehog and Hon Shimeji
bay scallops, fingerling potatoes, wild greens and rye
Pinot Noir, Ch Genot Boulanger, Mercurey, Les Sazenay, 1er Cru, Burgundy, ‘09
Huitlacoche
house tortilla, braised rabbit, radish and cotija
Tempranillo, Marques de Caceres, Gran Reserva, Rioja, Spain, 2004
Trumpet Royale and Abalone
Duroc pork short rib, Grits Mill polenta, cippolini onions and baby kale
Nebbiolo, Marcarini, Brunate, Barolo, Piedmont, Italy, 2008
Chanterelle Mustarda
selection of artisan cheese
Gewurztraminer, Brooks, Columbia Gorge, Washington, 2012
$125/person plus tax and gratuity
This menu can be prepared Vegetarian and Vegan
