Chef's Table #5 @ Bernadette's Table

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Executive Chef Joshua Hebert and Chef de Cuisine Adam Reeson are saving a seat for you. We are bringing a much needed experience to Ascension that showcases new and fresh interpretations of our rich traditions here and from across the entire Southern region in a beautiful space with the best Southern food and hospitality you'll ever experience. Have a seat, eat, drink, and celebrate with us! Ticket purchase covers food and pairings for supper. Cocktails and select wines will be available for purchase during the Meet and Greet and throughout the Chef's Table. $114-$139. 6 pm Meet and Greet with Executive Chef Joshua Hebert; 7 pm dinner. Menu below. bontempstix.com.

May Menu - Chef's Table #5

Menu is subject to ingredient substitutions or dish changes based on availability from our local farmers, butchers, fishmongers, bakers, and other artisans.

First

Nana's Cioppino with Louisiana Inspiration

Paired with the 2007 Domaine Serene Willamette Valley Pinot Noir Evenstad Reserve

Second

Fullness Organic Farm Greens - House Cured Shaved Country Ham

Roasted Figs - Burrata - Blood Orange Reduction - Pistachio Brittle

Paired with a Bloody Orange Aqua Fresca

Third

Braised Rabbit - White Bean Pasta - Smoked House Cured Country Ham

Manchego - Roasted Rapini - Sage - Smoked Rabbit Stock Reduction

Paired with the 2007 Domaine Serene Willamette Valley Pinot Noir Evenstad Reserve

Fourth

Pan Roasted Chef's Fish Selection - Garbanzo Ucceletto - Salmoriglio Sauce

Toasted Capers - Preserved Lemon Aioli

Paired with the 2008 Domaine J.A. Ferret Pouilly-Fuisse

Last

Zeppole (Italian Beignets) stuffed with Cafe au Lait Custard & dusted with Chicory Powdered Sugar

Paired with our famous Cafe au Lait