This is the third in a series of ongoing, multiple-course Sunday suppers featuring Chef John Fleer (Rhubarb) and Chef John Buck (James Beard Semifinalist, Husk GVL). Tickets are $85 and include 5 delicious courses, detailed in the menu below.

To inquire about ticket availability and packages, contact us at contact@avenuemavl.com

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Menu

Welcome – King Mackerel Crudo: cured in sumac/brown sugar, black radish, Appalachian umeboshi, collard green togarashi

First – Grilled Sugarloaf Chicories: fig vinaigrette, pickled pumpkin, pumpkin seeds, sequachie cove blue cheese

Second – Cauliflower: panna cotta, glacage, brown butter, egg yolk fudge

Third – Mushroom Risotto: pecorino romano fonduta, confit chicken of the woods

Fourth – Roasted Pork Collar : pork rinds, red celery confit, apple

Final – Parsnip: ice cream and sponge cake with coriander.

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