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