Join us for part one of a four part summer dinner series Monday, July 14th.
Two seatings will start at 5 pm and 7:45 pm
First Course
Fermented Plum and Duck Salad
Dressed chicory and frisee, coal-kissed stone fruit, fermented plum & mirin vinaigrette, duck skin crackling
Thibault Ducroux, Fleurie, Gamay, France*
Second Course
Coal Roasted Beet Agnolotti
Cultured cream, fennel pollen, burnt orange kosho, braised beet greens
Poggisecco, Chianti, Italy*
Third Course
Wood-Fired Eggplant & Short Rib
Grilled eggplant, seared and braised beef short rib, chunky hao pan jus, blistered shishito relish, rice grits
Muriel, Rioja Gran Reserva, Spain*
Fourth Course
Cornmeal Shortcake & Stone Fruit
Peach Curd, fermented stone preserves, fermented honey marshmallow crème, hibiscus powder
Cleto Chiarli Lambrusco (NV) Italy*
*wine pairings can be added for $45 at time of booking.
Due to the nature of the event we are unable to accommodate modifications to the menu and cannot guarantee the ability to accommodate allergies.
Refunds are fully accepted up to 48 hours from the start of the event.
Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
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Grist Summer Dinner Series- Ferment and Fire at Grist is sold out.