Roasted Carrot Salad w/ Venison Tenderloin, Candied Coriander, Orange Yogurt, Pistachios, Chervil
w/ Schiopetto, “Blanc Des Rosis”, IT ‘06
White Bean Soup w/ Apricot, Crisped Proscuitto, Chili Flake, Rosemary Oil
w/ Molnar Family, Chardonnay, CA ‘07
Braised Tripe w/ Glazed Chipolini, Fingerling Potato, Fava Bean, Dijon
w/ Niner, Sangiovese, CA ’06
Wild Striped Bass w/ Marinated Little Neck Clams, Red Pepper Puree, Briased Celery, Tomato, Capers
w/ Rosa del Golfo, “Scaliere” Negroamaro, IT ’07
Chocolate Espresso Gateaux w/ Fennel Creme Anglaise, Port-Poached Pear and Fennel
w/ Graham’s, “Six Grapes” Porto, PT NV
Happy Birthday Kaya!! Thanks for bringing twenty six people, for us to talk into eating tripe.
Tags: Bass, carrot, chili flake, Chipolini, chocolate, Espresso, fennel, fingerling potatoes, Little Neck Clams, Orange Yogurt, Pistachios, proscuitto, Tripe, Venison