Braised Baby Octopus w/ Artichoke Puree, Bacon, Toasted Citrus Zest, Saffron Sauce Don David, Torrontes, AR ’07 Roasted Tilefish w/ Yellow Foot Mushrooms, Beluga Lentils, Fresh Red Currants Scarbolo, Pinot Grigio, IT ’05 Green Pea Soup w/ Smoked Trout Croutons & Carrot Oil Sourthern Right, Pinotage, SA ’06 Porchetta w/ Lomo, Hennepin Mashed Potatoes, Whiskey [...]