Honey Salt’s Chef Kim Canteenwalla and Featherblade Butchery owner Martin Kirrane will come together to create a menu featuring a feast of Featherblade favorites and Honey Salt classics.

Tuesday, October 27. 6 p.m. – 8 p.m. Four courses, $95.

MENU

Welcome Cocktail
Modern Shandy, British Pale Ale & Fizzy Lemonade

Starters
Build Your Own Slappy Joe’s Yorkshire Puddings, Scallions, Horseradish Cream
Featherblade British Pasties Caramelized Mutton Mushrooms
Motherclucker Chicken, Bacon, Duck Puff Pastry
Crispy Duck Confit Orange Marmalade, Hoisin Sauce & Fine Herbs
Honey Salt Pickled Vegetables Tomato Jam, Garlic Aioli

Soup & Salad
Green Goddess Young Gem Salad Tomatoes, Avocado, Pickled Onions, Shaved Carrots, Herbs, Green Goddess Dressing
Potato & Leek Soup Yukon Gold Potatoes, Caramelized Leeks

Mains
Crownless Farm Roast Carved Striploin Peppercorn Sauce
Featherblade Style Porchetta Chimichurri

Sides
Roasted Vegetable Tray Charred Brussels Sprouts, Delicata Squash, Lipstick Peppers
Crispy Smashed Fingerling Potatoes Black Truffle Aioli, Parmesan

Sweet
Sticky Toffee Pudding Sauce Caramel, Bourbon Scented Whipped Cream