Culinary Collaboration
Join Deacon’s New South’s own Chef Mark Grimes and guest Chef Sean Finley for an unforgettable six-course dining experience. This exclusive evening showcases the refined Southern elegance of Deacon’s, perfectly complemented by Chef Finley’s masterful approach to big game cuisine, delivering a menu that is both bold and exquisitely crafted.
Thursday, April 24
Cocktail Reception from 6p-7p
Dinner from 7p-9p
Limited Seating
Six Course Intimate Dinner
$125/person, cocktail and wine pairings, curated by Cork Dorks, will also be available for an additional fee
Amuse-Bouche
GUMBO ARANCINI
quail, andouille, preserved lemon–tomato pesto, sassafras remoulade
Starter
PORK & BEANS SCALLOP
seared scallop, fava bean, fennel, bourbon pork belly, cornbread crumble, brown butter–sherry emulsion
Salad
EARL GREY DUCK & FRISÉE
tea-cured duck breast, frisée, bacon chili crisp, orange-mustard vinaigrette, pomegranate gelée
Intermezzo
PHEASANT & CAMEMBERT RISOTTO
pheasant breast, Camembert mornay, Acquerello hazelnut rice, pickled shallots, charred leeks, sage demi
Main Course
TRIO*
Dry-Aged Strip, Gorgonzola Béarnaise brûlée
Ribeye Cap, marrow butter
Venison Loin, huckleberry fire sauce
fondant potato, sorghum-glazed baby carrots, crisp Brussels sprouts
Dessert
CHOCOLATE & BACON
dark chocolate ganache, pistachio-bacon nougat, espresso “demi,” Chantilly cream, burnt orange–salted caramel
*NOTICE: We want to make sure we do our best to accommodate all of our guests. Before placing your order, please inform us if a person in your party has a food allergy. Our products may contain wheat, egg, dairy, soy or fish allergens. Please be advised consuming raw, cooked to order or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.
For more information, please visit musiccityfoodandwinefest.com.
