Partner Redemption Menu

Select your culinary experience. Included with your Fork & Flame voucher.
(Service for up to 6 guests. Suggested 18% gratuity not included.)

Option 1: The Family Table (Social & Shared)
Mains
Red Wine & Bone Marrow Braised Beef
Chuck roast elevated by a rich Cabernet reduction finished with compound bone marrow butter and crispy shallots.
Bourbon-Peach Glazed Pork Chop
Thick-cut loin chops brined for moisture, seared, and lacquered in a sticky bourbon-peach gastrique.
Sides
Cast Iron Cornbread & Sides
Served with Heirloom Carrots w/ Bacon Jam and Smoked Gouda & Chorizo "Mac".
Dessert
"Northwoods" Fudge Skillet
Dense dark chocolate brownie baked in cast iron, topped with smoked sea salt and vanilla bean ice cream.
Mains
Pomegranate & Walnut Braised Lamb
Boneless lamb shoulder slow-braised in a dark pomegranate molasses and walnut reduction.
Sumac-Roasted Chicken
Crispy-skin chicken thighs roasted with sumac, served atop a thick onion confit.
Sides
Jeweled Rice & Sides
Saffron basmati with tahdig crunch, Charred Carrots w/ Whipped Feta, and Warm Hummus.
Dessert
Sticky Date "Baklava" Cake
A dense sticky toffee pudding base topped with a layer of buttery, flaky phyllo pastry and pistachios.
Mains
"Old Delhi" Butter Chicken
Charred tandoori chicken thighs simmered in a sauce made rich with fenugreek leaves and fresh cream.
Goan Coconut-Tamarind Fish
Firm white fish poached in a spicy, sour, and creamy coconut broth.
Sides
Bombay Potatoes & Sides
Served with Green Pea & Coconut Dal, Cucumber Raita, and Jeera Basmati Rice.
Dessert
Chai-Spiced Molten Cakes
Individual chocolate fondant cakes infused with cardamom, ginger, and cinnamon.
Mains
Berbere-Crusted Chicken
Thighs rubbed with spicy Ethiopian Berbere blend, pan-seared, and finished with lemon-butter.
Harissa & Date Braised Beef
Chuck roast braised with spicy Tunisian harissa paste and sweet dates.
Sides
Jollof Rice "Paella" & Sides
Served with Peanut-Dusted Green Beans and Fried Plantains w/ Sea Salt.
Dessert
Amarula Chocolate Mousse
Dark chocolate mousse spiked with African Amarula cream liqueur.
Mains
24-Hour Soy Braised Short Ribs
"Galbi" flavors applied to a slow-braised short rib. Served with kimchi-gremolata.
Gochujang Glazed Pork Belly
Slabs of pork belly, pressure cooked then broiled with a sticky, spicy Korean chili glaze.
Sides
Kimchi Fried Rice & Sides
Served with Smashed Cucumber Salad and Sesame-Ginger Sweet Potatoes.
Dessert
Miso-Butterscotch Pudding
A rich, salty-sweet pudding topped with black sesame brittle.
Mains
Chianti & Fig Braised Short Ribs
Beef short ribs pressure-braised in Chianti Classico wine with dried figs and rosemary.
Pork Tenderloin "Porchetta"
Lean tenderloin wrapped in pork belly, stuffed with fennel pollen and garlic, roasted until crisp.
Sides
Crispy Polenta Cakes & Sides
Served with Truffle & Honey Brussels Sprouts and Garlic & Herb Focaccia.
Dessert
Cannoli "Dip" Board
Sweet ricotta cream with chocolate chips/pistachio, served with broken waffle cones and biscotti.
Mains
Jerk-Smoked Chicken Thighs
24-hour marinade in scotch bonnet and allspice, smoked and finished with a guava-jerk glaze.
Rum & Molasses Glazed Pork
Pork shoulder slow-roasted and finished with a glaze made from dark rum, molasses, and ginger.
Sides
Coconut Rice & Peas
Served with Mango & Jicama Slaw and Caribbean "Macaroni Pie".
Dessert
Banana Fritter "Sundae"
Warm fried banana fritters served with vanilla bean ice cream and caramel sauce.
Option 2: The Classics (Plated & Formal)
I. Cold
Strawberry & Goat Cheese "Tartare"
Diced strawberries, balsamic reduction, cracked pepper, and whipped goat cheese. Served with pretzel crostini.
II. Soup
Pork Belly & Beer Cheese "Velouté"
Crispy pork belly cube served in a pool of rich Potosi Cave Ale cheese soup. Topped with pickled red onion.
III. Main
Tri-Tip & Charred Broccolini
Santa Maria Tri-Tip seared medium-rare, sliced on the bias. Served with a bourbon-peppercorn sauce.
IV. Finish
Brown Sugar Budino
Rich butterscotch pudding served in a glass with a salty-sweet pretzel crumble.
I. App
Eggplant Involtini "Al Forno"
Roasted eggplant rolled with lemon-ricotta and herbs, baked in marinara. Served with a crispy focaccia shard.
II. Pasta
Squash Ravioli w/ Caper-Brown Butter
Handmade ravioli tossed in sage brown butter with fried capers (salt) and toasted hazelnuts (crunch).
III. Main
Brasato al Barolo (Short Rib)
Wine-braised short rib glazed heavily. Served atop a silky cauliflower & ricotta purée with gremolata breadcrumbs.
IV. Pastry
Biscotti & Mascarpone "Tart"
Crushed biscotti and pecan crust, topped with a quenelle of whipped mascarpone and grilled peaches.
I. Sea
Miso-Butter Poached Prawns
Jumbo prawns poached in a miso-garlic butter emulsion. Served warm with pickled Fresno chilis and lime.
II. Texture
Sticky Gochujang Pork Belly
Crispy skin pork belly glazed in spicy Gochujang honey. Served on a nest of raw Daikon "noodles" for acid.
III. Main
Mongolian Steak & Crispy Rice
Flank steak seared hard with ginger-soy glaze. Served over a pan-seared "Tahdig" style crispy rice cake with lime-cilantro vinaigrette.
IV. Finish
Smoked Matcha & White Chocolate Cookies
Soft baked cookies infused with matcha tea and hickory smoke. Served warm.