Homestead on the Roof to Offer Seven-Course Fall Dinner, 11/11

Homestead on the Roof- a literal farm-to-table restaurant - will host a seven-course fall dinner with wine and cocktail pairings that will begin with a cocktail reception at 6:30pm on Tuesday, November 11.

The evening begins at 6:30pm on Homestead's outdoor rooftop patio by its fireplace with Spanish cocktails and charcuterie. At 7pm guests will move to Homestead's second story heated interior for the seven-course dinner prepared by Homestead executive chef Chris "Chip" Davies and executive pastry chef Chris "Tex" Teixeira. Each of the first six courses will be paired a different Rioja wine and the seventh course will be paired with a Spanish cocktail.

The full menu and pairings are listed below. Tickets are $70 per person and that price includes tax, gratuity, and ticketing fees. Tickets must be purchased at http://homesteadriojadinner.eventbrite.com

First Course:
Werp Farms Frisee Salad - Rogue Smoked Blue Cheese, Concord Grape, Aigre-doux, Hazelnut crumble, Banyuls Vinaigrette
Wine: CUNE Monopole 2012

Second Course:
Cuttlefish - Blood Orange, Pickled Chilies, Salsify, Black Garlic
Wine: Bodegas Ontañon Vetiver 2012

Third Course:
Golden Beet Risotto - Honeycrisp Apples, Oxalis, Manchego, Quince
Wine: Bodegas Bilbaínas Vina Zaco 2011

Fourth Course:
Fideo - Smoked Oxtail Ragu, Cippolini Agrodolce, Chili Roasted Squash, Toasted Garlic Vinaigrette
Wine: Hacienda López de Haro Reserva 2005

Fifth Course:
Venison Loin - Fennel, Huckleberry, Peppercorn
Pairing: Bodegas Muriel Gran Reserva 2004

Sixth Course:
Olive Oil Beignet - Blood Orange Vinegar Gel
Wine: Marqués de Cáceres Satinela 2012

Seventh Course:
Saffron Cremeux - Marshmallow Cream, Brown Butter Streusel, Lemon Brulee, Creme Fraiche Cake, Saffron Ice Cream
Pairing: Dessert Cocktail