Thursday, March 28 2019
5:00 PM - 10:00 PM PST
Chef Keith Morris
House-made saucisson and bratwurst sausages, seared pork belly, cured pork tenderloin, potato tournees, and fermented sauerkraut braised with duck fat, bacon, and caraway. Served with house mustard and fresh bay leaf.
Be transported to Alsace with the iconic Choucroute Garnie, available at Coopers Hall for one night only. This is a substantial plate of juicy pork prepared three ways, accompanied with buttery potatoes and savory house-braised sauerkraut that perfectly pairs with our Riesling or Gewürtztraminer. E Güeter!