Oyster Po’Boy on a Half Shell
w/ Gruet, Demi Sec, NM NV
Slow-Cooked Salmon w/ Apple & Grana Padano Ravi0li, Thyme, Saffron Buerre Blanc, Celery Leaves
w/ Peter Dipoli, “Voglar” Sauvignon Blanc, IT ‘03
Butternut Squash Soup w/ Bacon Lardons, Vanilla Brown Butter, Brazil Nuts
w/ Pessagno, Pesoni Vineyard Pinot Noir, CA ’03
Roasted Tri Tip Beef w/ Red Wine Poached Egg, Arugula
w/ Ridge, Paso Robles Zinfandel, CA ‘05
Orange & Lavender Steamed Pudding w/ Honey Creme Anglaise
w/ Launois Pere et Fils, Blanc de Blanc, FR NV
Tags: apple, Arugula, Bacon, Buerre Blanc, Butternut Squash, lavender, Oysters, Pudding, Ravioli, Red Wine Poached Egg, Salmon, Vanilla Brown Butter