monday, oct 22: blackbird welcomes chef wylie dufresne

of du’s donuts, formerly wd~50

beef tongue with fried mayo and onion streusel
Henriot, Brut Souverain

lamb consommé with pistachio and shiso
2013 Château de La Mar, Marestel Le Verney

shrimp grits with pickled jalapeño
2015 Minimus ‘Layne Vineyard’ Applegate Valley Vermentino

smoked duck with parsnip ricotta, cocoa nibs and black vinegar
2015 Bernard Baudry ‘Les Grézeaux’ Chinon

vanilla ice cream with balsamic
Jean Luc Pasquet, Pineau des Charentes

$235 / guest
[includes food, beverage, tax and gratuity]
reservations available here

chef de cuisine     ryan pfeiffer              executive sous chef     kyle cottle
general manager     david barriball        sous chef     geoff thompson