Land to Sea to Vine Dinner
Come join us at Whitechapel Projects for an unforgettable culinary experience!
Our event Land to Sea to Vine Dinner will take you on a journey through the best flavors nature has to offer. From fresh produce grown on land to succulent seafood from the sea and of course exquisite wines from the vineyard this event has it all. Don't miss out on this opportunity to tantalize your taste buds and indulge in the finest culinary delights by Spring Lake Seafood and Whitechapel Projects. See you there!
Menu: A dueling four-course with a sweet ending paired with NJ wines
Two River King trumpet “scallops”, charred Mighty Dare Farm tomato risotto, chive oil, crispy shallots
Peruvian Ceviche, fluke, sweet potato, Leche de Tigre, Conchita
Joyce Farm pork belly, apple/cherry wood poached, rocket arugula, scarlet runner beans, sweet onion jam, Kohinoor rice
Scallop, corn, favas, fingerlings, peppers, fine herbs, corn crema
Hudson Valley duck, juniper fluff, white sweet potato puree, black sea salt, Honeypatch squash
21-day dry aged bluefin tuna, eggplant caponata, zucchini, sherry gastrique
Triple seared Kobe Beef, Korginut squash mash, Sapporo affilla cress and Two River mushroom shitake salad, R.O.W dressing (Red Orange Wine)
10-day dry-aged Black Sea bass, ohitashi spinach, black sesame, dashi
Craveable Seasonal Dessert served with Coffee and Tea
Advance tickets are required. Pricing includes tax and service charges.
@whitechapelprojects @springlakeseafood