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.)
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
pathia sauce, lentils
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
root vegetables, okra
tomato, yogurt, ginger, garlic, red onion, black cardamom, cinnamon, bay leaf, cumin, black pepper
2017 Domaine d’Aupilhac “Lou Maset,” Grenache-Cinsault-Carignan, Languedoc, France
a big-flavored red for the bold flavors of this dish
green cardamom, cinnamon, coconut
Sauternes