MY LAST Meal — 12 COURSES
The Arrival Drink — Ashley’s Signature Bloody Mary
Stoli Elite vodka. Extra large. Extra thick. Extra spicy. Ice cold. Old Bay and Salt rim.
The build: Tomato base, Tabasco, Worcestershire, fresh horseradish, cracked black pepper, lemon juice, lime juice, celery salt, pickle brine. Blended thick.
Loaded with: — Thick cut peppered bacon strips — Celery stalk — Lemon wedges — Lime wedges — Pickled okra — Pepperoncini — Stuffed olives on a skewer — Cocktail shrimp on the rim — A crab leg — Cheeseburger slider on a skewer — Extra spicy extra crispy all-flap chicken wings on a skewer — Sharp cheddar cube on a skewer.
Course 1 — The Opening Spinach artichoke dip. Hot and bubbling. Warm sourdough rounds and crackers.
Pairing: LaMarca Prosecco
Course 2 — The Soup French onion soup. Real stock. Properly caramelized onions. Blistered Gruyère. Sourdough underneath. Brandy.
Pairing: Côtes du Rhône
Course 3 — The Mezza & Lebanese Baked Goods Toum. Hummus. Baba ghanouj. Labneh with za’atar. My Grandma’s Tabbouleh. Olives. Red onion. Banana peppers. Warm pita. Manoushe. Ftayr. Lahm b’ajine. My grandma’s stuffed grape leaves. With a side of greek horta, and a horiateke salad.
Pairing: Almaza — ice cold.
Course 4 — The Oysters Fresh oysters on ice. Lemon. Mignonette.
Pairing: Auslese Riesling
Course 5 — The Pasta Handmade lobster ravioli. Fresh pasta made by hand. Sweet lobster and ricotta filling with fresh herbs. Brown butter and sage. Toasted pine nuts. Aged parmesan showered over the top.
Pairing: Montepulciano d’Abruzzo
Course 6 — The Seafood Whole crab legs. Drawn butter. Lemon wedges. Sourdough.
The Brick de Bacalao from Bar Haizea, located at Calle Aldamar 8 in the Old Town of San Sebastián.
The Brick de Bacalao there is fried bacalao (salt cod) wrapped in fried pastry filled with caramelized onion topped with a drizzle of reduced vinegar.
Pairing: Gewürztraminer and a Spanish White Sangria
Course 7 — The Main Steak frites and Moules Frites side-by-side. Bordelaise sauce for the steak plate. Truffle parmesan fries. A bowl of garlicy, herby, white wine simmered fresh moule (mussels) on the side of the fries and steak.
Pairing: Nebbiolo Barbaresco
Course 8 — The Salmon Salad & The Digestif Interlude Grilled Blackened Salmon on Arugula. Lemon. Olive oil. Shaved parmesan. Cracked pepper.
Chartreuse on ice— served cold alongside the salad as a palate reset between the richness of the main and everything still to come. The herbal complexity clears the table beautifully.
Pairing: Vouvray
Course 9 — The Fruit Watermelon. Purple grapes with seeds. Strawberries. Pomegranate arils. Figs. Dates. Green apple slices. Peaches. Plums. Seasonal and at their best.
Pairing: Brachetto d’Acqui
Course 10 — The Cheese & Charcuterie Extra sharp aged cheddar. Parmesan. Something soft. Brie or Camembert. Boursin with herbs. Genoa Salami. Prosciutto. Cured meats. Olive tapenade. Figs. Dates. Sourdough. Lemon chive compound butter. Pomegranate Molasses. Crackers.
Pairing: Sandeman Port. Spanish Cava alongside.
Course 11 — The Dessert Fondant au chocolat with vanilla ice cream. My Mothers Cheesecake. Creme Brulé. Baklava. Lavender Pot De Creme. Petit fours. Real hot chocolate with hand-whipped cream.
Pairing: Moscato d’Asti.
Course 12 — The Ending A Hendricks gin + tonic with lime.
Followed by a Tulsi rose tea with honey. Warm. Quiet. The table still full of evidence of everything that just happened.
I’d have to eat a course every two hours for two days to be able to eat this feast.
ASH & INK 
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