Table Talk 10/21/14

Table Talk at Acero with Chef Adam Gnau

Hors d'oeuvres
Salumi, crostini with fegato (chicken liver mousse), and crostini with ceci puree.
Paired with Stella Artois
First course
Crochette (Italian croquette)
Paired with 312 Urban Pale Ale
Second course
Local pumpkin risotto
Paired with Matilda
Third course
Braised local pork belly
Paired with Oktoberfest
Fourth course
Dark chocolate bread pudding
Paired with Muddy Imperial Stout
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