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, [...]
MENU: La Vignarola w/ Artichokes, Fava Beans, English Peas, Bacon, and Local Bright Lights Chard w/Antinori, Orvieno, IT ’06 – Braised Rabbit w/ Apricot Mustard, Candied Green Olives, Buttermilk Cornbread w/Azul, Syrah, CH ’05 – Roasted Georgia Quail w/ Cucumber Jam, Peychaud’s Bitters Emulsion, Roasted Turnips w/Merieau, Gamay, FR ’07 & Terras de [...]