Beef Tartare w/ Shell Poached Egg, Wilted Kale, Smoked Paprika
w/ R Lopez de Heredia, Rose, ES ‘00
Braised Celery Soup w/ Local Bacon, Poached Dayboat Scallops
w/ Pierre-Marie Chermette, Beaujolais, FR ‘10
Roasted Acorn Squash w/ Cambazola, Pine Nut Brittle, Mustard Greens
w/ Quinta das Cerejeiras, Obidos Reserva, PT ’04
Ashley Farms Chicken Thighs w/ Local Butter Peas, Leek Crema,
Apricot-Chile Jam
w/ Demarie, Nebbiolo D’Alba, IT ‘07
Fernet Branca Ice Cream w/ Vanilla Meringue,
Clementine Syrup, Backyard Mint
w/ Ginger-Cola Fiz
