Detroit: A Culinary Curation of Growing Up in Motown

AMUSE BOUCHE | THE BLACK BOTTOM

Black-Eyed Pea & Smoked Turkey Beignet

with Red & Green Tomato Jam , Warm Creole Sugar and Confit Black Eyed Peas

2ND COURSE | THE LIVERNOIS & 6 MILE

Charred Sweet Corn& Potlikker Matzo Ball Soup

with Collard Green Pesto

3RD COURSE | THE WEST GRAND BOULEVARD

Sous Vide Short Rib

with Michigan Cherry & Port Wine Reduction

Buttermilk & Herb Couscous

Roasted Seasonal Vegetables

Vegetarian Option: Roasted Wild Mushroom

4TH COURSE | THE GRATIOT

Vernon's Glazed Double Ginger Cake & Cardemon Ice Cream

with Edible Apple Blossoms

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