it’s that time of year when the leaves turn & air becomes cooler. that time of year to celebrate products that warm the soul from the inside out. the perfect time to enjoy oysters, venison, mushrooms, flounder, squash & other seasonal bounties that illustrate what it means to be on the gulf coast in fall.
im still ironing out the details for the upcoming dinners at 4411 but thought id share the menu…which is still a work in progress but this time around there will be fire & heat sources!!!
an oyster lightly set in a tea made from dried goldenrod flowers & leaves
blue crab with dry caper, purslane, pickled potato & chanterelle
roasted sunchoke with smokey caviar, buttermilk curds & wood sorrel
flounder with tender greenbriar shoots & a sauce made from its own roe & liver
corned nilgai heart & creamy brown butter
caramelized cauliflower tapenade with chicken of the woods mushrooms, chickweed & the juice from roasted shellfish
thin hand-coiled kabocha squash dumplings with a cream of dried avocado leaves & grated fish roe
matured birds: dove, teal or wild duck with root vegetables
granita made from fermented citrus, salted jalapeño & whey
tickets for these events can only be obtained here https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=KMAY7TUVYDHJL for a suggested donation of $75/person NOT including gratuity (please make a note of which night you will be attending)
both events will begin at 7pm & both are BYOB – stemware will be provided as needed