Limestone Restaurant presents the Kentucky Proud Dinner Series, Thursday, Feb. 3, at 6:30 p.m. Honorary Guest, Sarah Fritschner, Food Editor for Edible Louisville.
Hors d'oeuvres
Bluegrass oysters a la Russe, Kentucky aquaculture ceviche, Goetta cakes with poached quail eggs
Gruet Brut Methode Champenoise N/V New Mexico
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First Course
Bison Wellington
Sheltowee Farms mushroom duxelles, arugula micro greens, Horse Shoe Bend demiglace
Horse Shoe Bend Cabernet, Kentucky
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Second Course
Roasted beet salad with greens,
white truffle vinaigrette
Sokol Blosser Evolution, Willamette Valley N/V Oregon
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Third Course
Creekstone tenderloin and Kentucky lump crab stuffed shrimp, whole wheat risotto with dried apples, parsnip puree, sorghum molasses gastrique demi
L'Ecole No 41 Merlot, Columbia Washington, 06?
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Fourth Course
Bourbon chocolate mousse malt, vanilla bean ice cream, malt, sweet cream berries
Bonterra Muscat, Mendencino, California, 03?
Limestone Restaurant
10001 Forest Green Boulevard
426-7477