Join us on this culinary voyage to India!

Chef Kevin Lee's menu is inspired by his time at Tabla, New York, where he learned about the flavors and foods of India. Available with or without pairings, selected by Dane Tuzzio of Southern Glazer's Wine & Spirits. (Ticket price includes tax and gratuity; ticket processing fees added at checkout.)

FIRST COURSE

FALL CHAAT SALAD

tamarind chutney, mint chutney, finger chili, apple, jicama, potato

NV Bele Casel “Superiore” Extra Dry Asolo Prosecco, Glera, Veneto, Italy

light and crisp, pairs well with the mint and apple tones

SECOND COURSE

LENTIL SAMOSA

pathia sauce, lentils

CHICKEN KEBAB

ginger, garlic, onion, chili, cilantro, curry leaf, black pepper, green cardamom

2017 Champalou, Chenin Blanc, Vouvray, Loire Valley, France

a fun paring with the samosa; the fruit will lighten the strong flavors and heat of the kebab

THIRD COURSE

AVIAL COCONUT CURRY

root vegetables, okra

LAMB CURRY

tomato, yogurt, ginger, garlic, red onion, black cardamom, cinnamon, bay leaf, cumin, black pepper

TURMERIC BASMATI RICE

2017 Domaine d’Aupilhac “Lou Maset,” Grenache-Cinsault-Carignan, Languedoc, France

a big-flavored red for the bold flavors of this dish

DESSERT COURSE

MANGO RICE PUDDING

green cardamom, cinnamon, coconut

Sauternes