Guests will gather at Frothy Monkey in Downtown Franklin to taste wines that have been perfectly paired with coursed menus designed by our Chef, Chase Ingalls and our BAKERY pastry chefs. Chef Chase’s approach to these dinners is to source the highest quality seasonal ingredients and create a menu that combines creativity, thoughtful flavor profiles and dishes that are truly inspired by the relationship between the food and wine. Each dinner is $70 + tax + tip per person.
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Chilled Crab Salad with Port Marinated Papaya, Grilled Jicama, Pickled Okra and Passionfruit Honey Puree
Pan Seared Day Boat Scallop over Chilled Red Quinoa, Olive Tapenade and Herbed Sabayon
Pan Seared Seasonal Fish over Parmesan Barley Risotto, Buttered Broccolini and Basil Pesto Cream
Braised Beef Short Rib over Nicoletto’s Potato Gnocchi, Roasted Butternut Squash,
Swiss Chard, Toasted Sunflower Seeds and Red Wine Pan Reduction
Smoked Vanilla Bean Sable, Blackberry Fluid Gel, Coral Tuile, Carmelia Cremeux, Brown Butter Fluff