MENU:
Foie Gras Mousse w/ Vermouth Gelatin, Peach Jam, Pickled Figs, Sea Salt Crackers
w/ Zilliken, Riesling, DE ‘92
Jicama Salad w/ Hen Of the Woods Mushrooms, Watercress, Lemon Verbena, Green Beans, Black Tea Vinaigrette
w/ Villa Sparina, Gavi di Gavi, IT ’08
Chicken & Waffles: Breast w/ Fresh Maple Syrup, Thigh Confit w/ Lemon Marmalade,
Fried Drumettes w/ Tomato Sweet Pepper Chutney
w/ Gruet, Blanc de Noirs, FR ‘NV
4C Bouillabaisse w/ Little Neck Clams, Scorpion Fish, Darien Shrimp,
Okra, Corn, Potatoes, Aioli, Housemade Ciabatta
w/ Chateau de Segries, Tavel Rose, FR ’09
Lemon Tart w/ Tiny Farm Figs, Mascarpone, Buttermilk Ice Cream, Candied Marcona Almonds
w/ Oro Viejo, Monastrell w/ Fig Syrup
PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):
Tags: Aioli, Black Tea, Bouillabaisse, Chicken & Waffles, Chutney, Confit, Darien, Foie Gras, Hen of the Woods, Housemade, Ice Cream, Jicama, Lemon Marmalade, Lemon Tart, Lemon Verbena, Little Neck Clams, Maple Syrup, Mascarpone, Peach, Pickled, Scorpion Fish, Sea Salt Crackers, Shrimp, Sweet Corn, Tomato, Vermouth Gelatin, Vinaigrette, watercress