Oyster Po’Boy on a Half Shell
w/ Gruet, Demi Sec, NM NV

Slow-Cooked Salmon w/ Apple & Grana Padano Ravi0li, Thyme, Saffron Buerre Blanc, Celery Leaves
w/ Peter Dipoli, “Voglar” Sauvignon Blanc, IT ‘03

Butternut Squash Soup w/ Bacon Lardons, Vanilla Brown Butter, Brazil Nuts
w/ Pessagno, Pesoni Vineyard Pinot Noir, CA ’03

Roasted Tri Tip Beef w/ Red Wine Poached Egg, Arugula
w/ Ridge, Paso Robles Zinfandel, CA ‘05

Orange & Lavender Steamed Pudding w/ Honey Creme Anglaise
w/ Launois Pere et Fils, Blanc de Blanc, FR NV

Foie Gras & Chicken Hot Dog w/ Black Truffle, Savoy Cabbage, Curry Mustard
w/ Lucien Albrecht, Gewurztraminer Reserve, FR ‘08

French Lentil Soup w/ Baby Vidalia Cream, Slow Roasted Tomato, Candied Lemon
w/ Belle Glos, “Meiomi” Pinot Noir, CA ‘07

Smoky Pork Belly w/ Black-Eyed Pea Puree, Sweet Potato, Garam Masala, Parsley Leaves
w/ Ben Marco, Malbec, AR ’08

Braised Veal Shanks w/ Rapini, Cashew, Golden Raisin, Sauteed Cucumber, Kaffir Lime
w/ Compolieti, Ripasso, IT ‘07

Orange Spice Pound Cake w/ Roasted Shallot Buttercream, Carrot Frozen Custard
w/ House Highball Cocktail

Halibut Cheek w/ Fingerling Potatoes, Ricotta, Wilted Radicchio, Honey, Walnuts
w/ Casata Monfort, Muller Thurgau, IT ‘07

Sunchoke Soup w/ Braised Pork Cheek, Pork Jus
w/ Domaine Des Huards, Cheverny, FR ‘06

Shepards Pie w/ Lamb, Cranberry Beans
w/ Bell’s Brewery, Porter, MI

Lavender Seared Duck Breast w/ Sweet Potato Cream, Red Leaf Watercress, Rutabega, Date and Cashew Compote
w/ Chateau La Bonnelle, Saint Emilion Grand Cru, FR ‘05

Pear Torte w/ Chocolate Crust, Chestnut Frangipane, Poached Pear, Fennel Confit
w/ Bodegas Dios Baco, Cream Sherry, ES