Photos By Chrissy Reed
Local Pork Liver Mousse w/ Pickled Pear, Shaved Black Truffle,
Randy’s Greens, Baguette
w/ Achard-Vincent, Brut, FR NV
Cream o’ Mushroom Soup w/ Hen Of the Woods & Beech Mushrooms,
Sage Goat Cheese, Chervil Oil, Toasted Walnuts
w/ Catherine et Claude Marechal, Bourgogne, FR ‘09
North Atlantic Golden Tile Fish w/ Giant White Beans,
Golden Beet Sauce, Grilled Endive, Granny Smith Apples, Watercress
w/ Fusional, Sauvignon Blanc, NZ ‘09
Shepherd’s Pie w/ CAB Tenderloin, Carrot, Leek, Kale, Whipped
Parsnips, Hot Paprika
w/ Maestro Sanguineti, SuperTuscan, IT ’09
French Custard Cake w/ Stewed Raspberries, Bacon Brittle
w/ Henri Giraud, Ratafia de Champagne, FR Solera
Could you be the real deal? A bunch of people who truly understand great food and wine, have a passion for preparing it without pretense and hype?????
If you want to have a real underground culinary experience our wines, some completely new to the US all from tiny artisan producers may be a good match!
Cheers,
Carlotta