Thanks to everyone who came to dinner and stayed after to sip that Fennelcello!!!!!!
MENU:
Chilled Green Garlic Soup Shots w/ Local Breakfast Radish, Egg Mimosa
w/ Riondo, Prosecco, IT, NV
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Chop Salad w/ Yellow Eyed Stueben Beans, Asparagus Tips, Sorrel, Pickled Chili Viniagrette, Darien Shrimpw/Kuentz Bas, Alsace Blanc, FR ’05
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Housemade Duck Hot Dogs w/ Green Peas, Roasted Plums, Housemade Potato Chips
w/Collalto, Incrocio Manzoni 2.15, IT ’03
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Pork Two Ways w/ Pork Jowl, Fig Vinegar, Marionberries, and Crispy Pork Shoulder, Local Broccoli Rabe, Oyster Mushroomsw/Dom Bertagna by Peter Weygandt, Bourgogne, FR ’05
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Strawberry Ice Cream Floats w/ Housemade Red Currant Soda
w/Tuaca Vanilla Liqueur, IT
PHOTOS:
Tags: Currants, Housemade