Plated Table Menu

February 13, 14, 15Cassoulet! Cassoulet! Cassoulet!A rich, slow-cooked French stew studded with pork, white beans, and duck confit under a golden, caramelized crust formed by the luxurious broth. It’s rich, comforting, and a labor of love - we are starting prep two weeks ahead! We are butchering a local whole hog from Ancestral Farms Iowa to constitute all of the pork parts of our cassoulet - Toulouse garlic sausage, salt pork, stewed shoulder, and the rich nourishing broth.The meal is gluten free, with a vegetarian option for the main course. The dinner is ticketed. We will have four seatings each night at our communal tables. For those who are dining in the first two seatings, we ask that seats be emptied 15 minutes prior to the next seating to accommodate the next group of guests (5pm seating cleared by 6:45, 6pm seating cleared by 7:45).To ensure you sit with your party, please purchase all tickets for your group under one name in one order.We will have a selection of wines available night of that pair with cassoulet. The traditional pairing is Cahors, which is both a region in southwestern France and the name of the red wine made there; it is the ancestral home of Malbec. ***Menu***watercress salad with blood oranges, dates, and almondscassoulet with duck confit, pork all the ways, house Toulouse garlic sausage, and white beanschocolate-chocolate truffle torte