Fenrir
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The Fenrir trio from left to right: John James Dudek (Front of House and PR), Ian Wilson (Chef), & Tyler Hauptman (Sommelier and Bartender)
Pickled Mackerel Paired with Roasted Beet and Rhubarb Bloody Mary
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Order this: Pickled Norwegian mackerel, salt-brined and pickled in champagne vinegar with dill and mustard seed
Pair with: A seasonably appropriate bloody mary made with roasted beets, house made horseradish, and rhubarb juice
Radish, cabbage, asparagus, and beet salad with warm egg yolk and breadcrumbs.
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Order this: Radish, cabbage, asparagus, and beet salad with warm egg yolk and breadcrumbs
Pair with: The Fenris gin fizz--a twist on the classic Ramos gin fizz made with house made buttermilk
Fenrir mural
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Mural by local artist and illustrator, Reid Psaltis
A deconstructed lamb tartare
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Order this: Deconstructed lamb tartare made of raw lamb, Arbequina olive oil, and finishing salt served with a Belgian endive salad
Pair with: Walter Scott 2012 Pinot Noir
fenrir
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Walter Scott 2012 pinot noir
Caul fat sausage of lamb shoulder and pork belly with parsnip and potato purée
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Order this: Caul fat sausage of lamb shoulder and pork belly with parsnip and potato purée
Pair with: A classic vieux carré cocktail
Fenrir bar
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Wood filled tones surround the bar and are carried through to the dining area
Fresh pasta with arugula raab, shallots, and garlic, topped with a raw oyster and dill sauce.
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Order this: Fresh pasta with arugula raab, shallots, and garlic, topped with a raw oyster and dill sauce
Pair with: 2010 Maximin Grunhauser riesling
Fenrir
Pickled Mackerel Paired with Roasted Beet and Rhubarb Bloody Mary
Radish, cabbage, asparagus, and beet salad with warm egg yolk and breadcrumbs.
Fenrir mural
A deconstructed lamb tartare
fenrir
Slideshow-next
Caul fat sausage of lamb shoulder and pork belly with parsnip and potato purée
Fenrir bar
Fresh pasta with arugula raab, shallots, and garlic, topped with a raw oyster and dill sauce.
Slideshow-prev
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