A bit late on posting this menu, but better late than never, so here it is:
- Roasted Carrot Soup w/ Foie Gras & Smoked Habanero Oil
w/ Deiss, Alsace Blanc, FR ‘01 - Shaved Asian Pear Salad w/ Arugula, Toasted Pumpkin Seeds,
Goat Cheese & Honey Lemon Viniagrette
w/ Sinskey, Vin Gris of Pinot Noir, CA ’07 - Beet Gnocchi w/ Housemade Boar Sausage, Fried Sage
& Roasted Garlic Whipped Cream
w/ Mascarello, Dolcetto D‘Alba, IT ‘06 - Porter & Prune Braised Beef Shortrib w/ Horseradish
& Seared Brussel Sprout Chiffonade
w/ Luna Beberide, Red Blend, SP ’00 - Toasted Chocolate Waffle w/ Boiled Peanut Ice Cream
& Pumpkin Brittle
w/ 4C Hot Buttered Old Monk Rum
Tags: Beet Gnocchi, Boar Sausage, Brussel Sprout, Graham Cracker, Horseradish, Shortrib