Snout-to-Tail Wine Dinner

Presented by The Worthington Inn Executive Chef Mike Waters & Donnie Austin of House Wine

FIRST

Sausage trio, soft polenta, peppers, onions, tomato

Mure Alsace Riesling

SECOND

Braised pork head tamales, red chili sauce

Robert Weil “Tradition” Rheingau Riesling

THIRD

Cured pork belly, pickled apples, apple-ginger gastrique

Juve y Camps Pinot Noir Brut Rose

FOURTH

Fried pork “chops,” sweet chili sauce, Napa slaw

Rickshaw Pinot Noir

FIFTH

Smoked Porchetta, roasted root vegetables

Stolpman Ballard Canyon Syrah

SIXTH

Roast stuffed pork loin, wild morels, chanterelles, caramelized onion, blackberry jus

Biscardo Valpolicella Superiore Ripasso

SEVENTH

Bourbon-bacon ice cream, bacon brittle

Lustau Pedro Ximenex Sherry

$89 PER PERSON* (Plus tax & 20% service charge)

*Please note this is a pre-paid ticketed event. Tickets available HERE or by calling The Worthington Inn 614.885.2600.