Foie Gras & Chicken Hot Dog w/ Black Truffle, Savoy Cabbage, Curry Mustard
w/ Lucien Albrecht, Gewurztraminer Reserve, FR ‘08
French Lentil Soup w/ Baby Vidalia Cream, Slow Roasted Tomato, Candied Lemon
w/ Belle Glos, “Meiomi” Pinot Noir, CA ‘07
Smoky Pork Belly w/ Black-Eyed Pea Puree, Sweet Potato, Garam Masala, Parsley Leaves
w/ Ben Marco, Malbec, AR ’08
Braised Veal Shanks w/ Rapini, Cashew, Golden Raisin, Sauteed Cucumber, Kaffir Lime
w/ Compolieti, Ripasso, IT ‘07
Orange Spice Pound Cake w/ Roasted Shallot Buttercream, Carrot Frozen Custard
w/ House Highball Cocktail
