Experience the buzz of local flavor with Crossbow Apiaries' honey in every bite!
Chef Chanthoeun Thanh has created a menu to celebrate the unique flavors of Crossbow’s seasonal honey harvests. Each course will be expertly paired with a selection of wine, mead, or a crafted cocktail. Our special guest, Kevin Murrihy, owner of Crossbow Apiaries, will be sharing the story behind each harvest and the art of beekeeping.
Doors open at 5:00pm with dinner starting promptly at 5:30pm
Menu
1st Course: Scallop Agua Chile, Beet Agua Chile, Diver Scallop, Bee Foraged Flowers, Egyptian Basboussa Crisps Spring Honey Drizzle
The Beets and The Bees: Juiced Carrot, Beets, Lemon, Ginger and Honey with Los Vecinos Mezcal
2nd Course: Honey Glazed Duck Crowns with Pommes Souffle, Truffled Pea Purée, Glazed Cippolini
Honey Maker Dry Hopped Mead
3rd Course: Short Rib Osso Bucco, Sage Honey Polenta Cake, Fennel Salad, Fennel Pollen Gremolata
Honey and Spice: Mad River Revolution Rye, St. George Spiced Pear & Ginger, Ginger Honey Simple, Lemon
Dessert: Mascarpone Cremeux, Lavender Shortbread, Blood Orange Fluid Gel, Raw Honeycomb, Blood Orange Cranberry Oat Crumble
Honey Maker Lavender Mead