RYE on Market is bringing the bounty of Kentucky local farms into the city with a four-course flower dinner on Thursday, May 24 at 7 p.m. Tickets are $75 per person.
RYE’s Executive Chef Zach Chancey designed the dinner menu that will be paired with Beverage Director Kelsey Hofmann’s cocktails. Guests can expect a line up of Black Rooster Farm fruits and florals that complement various proteins.
The experience begins with an amuse cocktail, a honeysuckle and basil martinez and a first course of west coast oyster with orange granita, fennel, and espelette pepper paired with an orange flower and coconut absinthe frappe. Second course offers a violet, apricot, and meyer lemon gimlet paired with a beet tartar with seed cracker, blue cheese mousse, horse radish and smoked black pepper. The entree follows with roasted pork belly with strawberry vera cruz salsa paired with a strawberry & rosewater jam bramble with rye(whiskey). The experience is capped off with a dessert featuring an olive oil cake with lemon and lavender sorbet coupled with a lavender and honey Ramos gin fizz.
Reservations are available by emailing scott@ryeonmarket.com or calling 502.749.6200.
