CO-HOSTED BY The Bloomington ChopHouse seeks to create inspiring experiences for our guest while challenging and educating our restaurant team. It is with great excitement that we present our inaugural Butcher’s Cut Series Chef’s Dinner. For this dinner, Chef Jacob and his team will explore cuts of beef and pork outside the main stream offerings on many menus and your local butcher shop. Their Challenge is to introduce our guest to the quality and uniqueness that each cut provides. Additionally, our beverage team will explore wine from Washington State. While not always a first choice on many wine list, our team seek to show guest the premium quality and wide range of varietals the region has to offer.

Events: KICKOFF RECEPTION

MONTHLY SPECIALS

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Starting May 8th

May 5 , 2017 Passed Appetizers: Tri Tip Tartlet o Wild Mushroom, Caramelized Onions, Terres Major Tartare o Quail Egg Hollandaise, Shallot, Capers 3 Lil’ Pigs o Cracklings Chips, Chipotle, Bacon & Cranberry Cheddar Mousse, Braised pork cheek Pulled Pork Shank Slider o Pulled Shank, Homemade Jalapeno Pickles, Southern Cabbage Slaw Apricot Trifle Shooter o Ethos Late Harvest Riesling Whip, Pound Cake, Basil Syrup reduction. Wine Tasting: A Chateau Ste Michelle representative driven tasting of selected wine.

AVAILABLE DURING WITH DINNER SERVICE Starter Tri Tip Tartlet $9 o Wild Mushroom, Caramelized Onions Salad Kale and Brussels Sprouts Salad $8 o Pork Cracklings, Red Onion and Herb Dijon Vinaigrette Entrées Terres Major Medallions $28 o Grilled Green Garlic , White Asparagus Pork Osso Bucco $27 o Fennel and Orange braised, rapini, baby heirloom tomato Dessert Rhubarb Crisp $7 o Chantilly cream, late harvest Riesling reduction

BUTCHER’S CUT CHEF’S DINNER MAY 20TH, 2017, 6:30 RECEPTION I 7:00 DINNER $45 PER PERSON – EVENT TICKETS THE FOOD THE WINES BEGINNINGS: Seared scallop, spring pea puree, pea shoots, mint foam GREENS: Prosciutto wrapped asparagus, watermelon radish, spring greens, edible bouquet MAINS: Cast iron seared tri tip, grilled scallions, ginger, cilantro Grilled terres major medallions, morels, fiddle head fern, SWEET: Campfire S’mores

Erotica Riesling Horse Heaven Sauvignon. Blanc Tenet “The Pundit” Syrah Intrinsic Cabernet Sauvignon Northstar Merlot

Please contact Tony Cole for reservations at [email protected] or call 952.8305200