A Fond Farewell
November 12, 2013
The Conclusion to Revival Market's
Farm-driven Cuisine of 2013
-Petite Fors- sweet, salty, and savory -Smoked Oyster- lemon verbena curd, boy choy, long bean -Pulled Pork- confit tomato, whey, grits -Pumpkin Seed Risotto- ricotta, saffron, crimini -Salted Fish- potato, nasturtium, quinoa Smoked Country Style Ribs butternut, radish, cumin -Satsuma Cremeux- beetroot, pecan, sorghum
CHEF DE CUISINE ADAM DORRIS $85 per attendeeBYOB Encouraged
Request your seat by emailing: nick@revivalmarket.com
Tickets will be processed in the order in which they are received. Please include your phone number, names of all guests and best time to contact.
Doors open at 7:30 PM. Dinner begins promptly at 8:00 PM. A complimentary cocktail will be served upon arrival. BYOB is encouraged for any additional drinks. Ice tea, water, wine glasses and bottle openers are always available on site. A $35 deposit is required for all reservations.
Please submit any food allergies or dietary restrictions upon making a reservation request so our chef can plan accordingly.
No substitutions or changes can be made to the menu the
night of the dinner.
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