An Unforgettable Creole Southern Holiday Experience - November 22nd

Menu

Appetizer:

• Potato Samosa served with Crispy Curry Leaves, Nigella Seeds (Nuts, dairy, sugar, and gluten free)

• Beet Pineapple Marmalade (Nuts, dairy, and gluten free)

Salad:

• Radicchio and Delicata Salad served with Cilantro Avocado Vinaigrette (Nuts, dairy, sugar, and gluten free)
  

Meats:

• Jerk Short Rib served with Cilantro Chutney (Nuts, dairy, and gluten free)

• Pulled Turkey Legs and Sliced Turkey Breast with Tamarind Mole (Nuts, dairy, and gluten free)

Vegan Option:

• Vegan Jerk Tofu (Nuts, dairy, and gluten free)

Sides:

• Candied Yams (Nuts, dairy, and gluten free)

• Collard Greens and Cabbage (Nuts, dairy, and gluten free)

• Southern Mac and Cheese (contains dairy and gluten)
  

Condiments:

• Haitian Pikliz or Haitian-Style Spicy Relish (Nuts, dairy, sugar, and gluten free)
  

• Haitian-styled pickled beets (Nuts, dairy, sugar, and gluten free)

Desserts:

• Haitian Sweet Potato Cake (Nuts, dairy, and gluten free, but contains coconut)
  

• Haitian Soursop Ice Cream (Nuts, dairy, and gluten free, but contains coconut)
  

Wines:

• Creole Me Up's Libète or Freedom Riesling
  

  
  

  
  
  "Libète, Creole word for freedom. celebrates Haiti as a pioneer of liberation: the first free Black nation in the world. After a successful revolution against French colonial rule, Haiti declared its independence in 1804, igniting movements for freedom across the globe.

  
  

  Extending the spirit of Libète beyond its own shores, Haiti used its hard-won independence to directly support the liberation of Venezuela, Colombia, Ecuador, Bolivia, Panama, Costa Rica, Nicaragua, and the Dominican Republic, which explains the red and blue colors in these countries' flags recognizing Haiti's support in their fight for freedom. Lighting the way for others, Haiti’s revolution also inspired liberation movements in the United States, Brazil, Peru, Cuba, Guyana, and Jamaica.

  
  

  Raise your glass to Libète, to Haiti, to resilience, and to the unstoppable spirit of freedom!
  
  

  Tasting notes: 2024 White Wine Willamette Valley
  
  
• Merlot 
  About the Merlot Wine: 

  Leaving behind a career in Civil Engineering, winemaker Corey Schuster found himself with a winery job and quickly fell in love with the hard work, the camaraderie, the art of crafting a bottle of wine. He launched Jackalope Wine Cellars in 2012 with an initial offering of Pinot Noir and Cabernet Franc. Growing in production size and offerings, Jackalope now makes 1,500 cases of primarily Cabernet Franc, Pinot Noir, Viognier, and Cabernet Sauvignon. Fruit is sourced from Oregon and Washington, working with small vineyards that farm using sustainable practices.
  
  All the wines are hand-crafted from start to finish. The winemaking is undertaken with a minimal interventionist approach. Spontaneous fermentations, restrained use of oak, with an eye to balanced and stable wines. Structured wines that are ageable but also crushable upon release.

  Tasting notes: 2019 Merlot

  100 cases produced. 14% alcohol. Sourced from Layne Vineyard in the Applegate Valley AVA in southern Oregon. A dry-farmed, organic vineyard planted in the late 70s. Fermented spontaneously, 30% whole cluster, and aged for 11 months in French oak. Bottled unfined and unfiltered.

  Blackberries in a plum glaze. Herbal raspberries in a sun-soaked valley.

• Cocktails will be available for purchase at the bar.

Chef Elsy and Chef Drew look forward to feeding you.

See you on Sunday, November 22nd at Hoku on Madison!