Crab Benedict: crab-bone marrow hollandaise, liquid egg yolk
Chickpeas: brown butter hummus, pickled and fried chickpeas
Shaved Foie Gras: festina peche granita, honeysuckle honey yogurt, bull brier, ts smith peaches, festina peche
Warm Blue Crab: smoked bone marrow, grilled zucchini, toasted oats, namaste
Whole Grain Mustard Cavatelli: yellow chanterelles, rabbit sausage, ranch ricotta, 60 min.
Grass Fed Beef: grilled ribeye, chicken fried & kimchi honey glazed tripe, tamarind bbq cheek, tomatoes, watermelon, sea bean salsa verde, 61 min.
Powdered Kinderhook: sheep’s milk cheese, beach plum sorbet, sheep sorrel, tweason’ale
Yeasted Vanilla Cake: white chocolate frozen yogurt, bennett blueberries, IBA caramel, Indian brown ale
This is the dinner from our most recent Dinner and a Workshop with Hari Cameron and his team at a(muse) in Rehoboth Beach, DE. The collaborative process allows for ideas to be connected and combinations to be explored. All beverage pairings were beers from Dogfish Head. These are seriously delicious brews. You may not get to taste our food but you should definitely seek out these beers.
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