Thursday, October 26 | 6:30 PM

Celebrate food & beverage created, prepared, presented &
served by the talented female team members of Lupi & Iris.  

Seven-Course Menu

Passed Appetizers

Sautéed Brussels Sprouts
toasted country white bread | ricotta | spicy honey

Daria Siegel & Cindi McLeod

Causa de Camarones
yellow potatoes | aji amarillo grilled shrimp | avocado aioli

Bea Damonte & Katelyn Arnold

Magret de Canard
duck confit cannoli | agro dolce

Kait Greenhalgh & Margaret DeMichele

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First Course

Butternut Squash Soup
sherry wine | honey crisp apples | sea scallops | crispy sage
paired with Very Sherry Ginger Spritz

Daria Siegel & Cindi McLeod & Ann Zar

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Second Course

Mediterranean Sea Bass
chimichurri | roasted cauliflower | romanesco | parsnips
paired with Pisco Sour

Bea Damonte & Katelyn Arnold

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Third Course

Bavette Steak
bone marrow | potato confit | kale | bordelaise sauce
paired with 2014 Gruaud Larose – Sarget

Kait Greenhalgh & Margaret DeMichele

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Fourth Course

Spanish Date & Fig Cake
aged Manchego ice cream | Serrano ham crisp | balsamic-honey gastrique | Marcona almond crumble
paired with Cava

Courtney Beyer & Catey Seitz

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Fifth Course

Milk Chocolate & Pumpkin Mousse
cider caramel | candied pepitas | spiced chocolate crumb
paired with Caramel Whiskey Toddy

Cat Schlink & Jess Zegiel

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Petit Fours

Chambord Truffle
Champagne Pate de Fruit

Courtney Beyer & Catey Seitz
Cat Schlink & Jess Zegiel

Menu developed by:

Katelyn Arnold - Assistant General Manager
Courtney Beyer - Executive Pastry Chef
Bea Damonte - Sous Chef
Margaret DeMichele - Co-owner
Kait Greenhalgh - Executive Sous Chef
Cindi McLeod - Brand Ambassador
Cat Schlink - Pastry Sous Chef
Catey Seitz - Restaurant Manager
Daria Siegel - Co-owner
Ann Zar - Bartender
Jess Zegiel - Beverage Director