1856 - Culinary Residence Dinner Tasting Menu
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1856- Culinary Residence is a teaching restaurant.
We are proud to educate future restaurateurs and chefs in the Horst Schulze School of Hospitality Management. Your patronage makes this possible and we are grateful for it.

TASTING MENU
SAVORY
PAN FRIT
Burrata, AU Beet Tartare
Champagne, Pol Roger, Brut Reserve, Epernay, France

CLAMS CASINO
Bacon Compound Butter, Bread Crumbs
2021, Albariño, Terres Gauda, O Rosal, Rias Baixas, Spain

TAGLIOLINI
Nantucket Bay Scallop, Toasted Garlic, Parsley, Lemon
2020, Pinot Gris, Eyrie, Estate, Dundee Hills, Oregon

CHILEAN SEA BASS
Jerusalem Artichoke, Beurre Blanc, Ossetra Caviar
2021, Meursault, Vincent Girardin, ‘Vielles Vignes,’ Burgundy, France

DUCK A L’ORANGE
Duck Confit, Orange & Honey Glaze, Brussels Sprouts
2020, Zinfandel, Frog’s Leap, Napa Valley, California

HARBISON
Jasper Hills Farms, Vermont, Brioche Toast, Quince, Hazelnut Brown Butter

DESSERT
2022, Banyuls, Domaine La Tour Vielle, Collioure, France
CHOCOLATE LAYER CAKE
Toasted Marshmallow Gelato, Brown Butter Graham
PETIT FOURS

THE TEAM
Chef in Residence, Ford Fry
Chef de Cuisine, Tom Baco-Wang Director of Culinary Innovation, Antony Osborne Master Sommelier, Thomas Price General Manager, Jacob Hoop Assistant General Manager, Casey Gamblin

Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Foodborne Illness.