Tomato Consomme w/ Pickles

Stuffed Squash Blossoms w/Chevre, Zucchini, Bacon, Cilantro & Crispy Leeks
w/ Calera, Chardonnay, CA, ‘07

Scallops w/ Farrotto, Lady Peas & “Olive Oil”
w/ Domaine du Salvard, Cheverny, FR, ‘08

Lamb Chop w/ Mint Gelee, Roasted Tomatoes & Raspberries
w/ Punters Corner, Cabernet/ Merlot, AUS, ‘98

Beet Parfait w/ Red Beet Pudding, Yellow Beet Mousse, White Beet Whipped Cream, Candied Ginger & Black Pepper Granola
w/ Kerisac, Sparkling Cider Cuvee Speciale, FR, NV

Smoked Crawfish w/ Frissee & Carrot Mignonette
w/ Brooklyn- Schneider, Hopfen-Weisse, NY, NV

Grilled Watermelon Salad w/ Ricotta Salata, Lemon Basil & Black Licorice Vinaigrette
w/ Loredonna, Viognier, CA, ‘08

Poached Farm Egg w/ Morels, Pickled Garlic & Dandelion Greens
w/ Leal Vineyards, Chardonnay, CA, ‘05

Seared Ostrich Filet w/ Blueberry Sauce, Jellied Preserved Lemon & Foie Gras
w/ Glen Carlou, “Grand Classique”, SA. ‘03

Trio of Ice Cream: Cheese, Pickle, Bread
w/ Gloria Ferrar, Blan de Blanc, CA, ‘04

MENU:

Herbed Goat Cheese w/Lettuce Greens, Pancetta, Hawaiian White Honey
& Chamomile Grappa
w/ Louis Barthelemy, Champagne, FR,  NV

Tilefish Ceviche w/ Shiso Leaves, Lemongrass, Radish
& Mustard Oil
w/ Paso A Paso, Verdejo, SP ’07

Golden Beet Soup w/ Candied Lemon Peel, Black Pepper Oil
& Sorrel Creme Fraiche
w/ Cantillon, Kriek Lambic, BE, NV

Lamb Shoulder in Alfalfa Hay w/ Garlic Scape Gremolata
& Kale Chips
w/ Dom de la Tourade, Vacqueyras, FR ‘05

Lemon Pound Cake w/ Mascarpone, Strawberry Gelee, Black Pepper
& St. Germain Syrup
w/ Torbreck, “The Bothie”, AU ’08