Darkhorse, modern European restaurant is hosting a Racine pop up. Henry Harris, renown for his classic French style of cooking, will be taking over the stoves for one night only at Darkhorse.
The three course menu, featuring dishes such as seared duck hearts with celeriac butter and smoked eel remoulade with fresh horseradish, will each be paired with a wine selected by cofounder of the Darkhorse, Ian Goodman.
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