Three Tomato Tartare w/ Pickled green tomato, Chive Oil, Fresh Horseradish
w/ De Pennautier, Viognier, FR ’06
Cantaloupe Gazpacho w/ Vernor’s Ginger Ale, Mint, Basil, Shallot, Lamb Bacon
w/ Paige 23, Sauvignon Blanc, CA ’07
Seared Blue Fin Tuna w/ Marinated Local Cabbage, Caraway, Garlic Chips, and White Pepper
w/ Glatzer, Gruner Veltliner, AS ’07
Veal Hanger Steak w/ Fried White Anchovy, Sage, Orange Zest, and Tomato Bread Pudding
w/ Cantina Vignaioli, Barbaresco, IT ’96
Eclair Cups w/ Vanilla Orange Custard, Chocolate, and Graham Cracker Crust
w/ Housemade Lavender-cello
Tags: Gazpacho, Horseradish, Tuna, White Anchovy