🛡️ Viking Vittles: A Norse-Inspired Feast

## 🛡️ Viking Vittles: A Norse-Inspired Feast

Hosted by Chef Irvin 📍 Lakewood, Dallas | 🗓️ Tuesday, January 6, 2026 | 🕖 7:00–9:00 PM 🍷 BYOB encouraged — suggested wine pairings below 👥 Seating limited to 16 guests

🎟️ $39.95 per person — advance ticket purchase required
🛡️ Viking Vittles: A Norse-Inspired Feast | Wednesdays Angels

### 🥖 Appetizer: Smoked Trout & Horseradish Cream on Rye Crisps

Delicate flakes of Alderwood-smoked trout atop house-made rye crisps, finished with horseradish cream and pickled shallots. Suggested Wine: Dry Riesling — crisp acidity balances the smoky richness and sharp horseradish.

### 🥣 Soup: Creamy Celeriac & Leek Soup with Dill Oil

Silky celeriac and sautéed leeks blended into a velvety base, finished with dill-infused oil and toasted caraway seeds. Suggested Wine: Grüner Veltliner — crisp and herbal, it complements the earthy celeriac and aromatic dill.

### 🥗 Salad: Winter Greens with Lingonberry Vinaigrette

Frisée, kale, and shaved fennel tossed in a tangy lingonberry vinaigrette, topped with goat cheese and sunflower seeds. Suggested Wine: Rosé of Pinot Noir — bright and berry-forward, echoing the lingonberry tartness.

### 🍖 Main Course: Ale-Braised Beef with Herbed Barley & Glazed Root Vegetables

Chuck roast slow-braised in dark ale and herbs, served with a warm side of herbed barley and honey-glazed carrots, parsnips, and golden beets. Suggested Wine: Cabernet Sauvignon — bold and structured, perfect with the richness of ale-braised beef.

### 🍮 Dessert: Cardamom-Almond Cake with Cloudberry Cream

Dense almond cake scented with cardamom, topped with whipped cloudberry cream and a drizzle of birch syrup. Suggested Wine: Late Harvest Viognier — lush and aromatic, pairing beautifully with spice and nuttiness.

Cheers, Chef Gary W Irvin II, Richard George, Brad, Tiffany, & Amanda.