Braised Baby Octopus w/ Artichoke Puree, Bacon, Toasted Citrus Zest, Saffron Sauce
Don David, Torrontes, AR ’07
Roasted Tilefish w/ Yellow Foot Mushrooms, Beluga Lentils, Fresh Red Currants
Scarbolo, Pinot Grigio, IT ’05
Green Pea Soup w/ Smoked Trout Croutons & Carrot Oil
Sourthern Right, Pinotage, SA ’06
Porchetta w/ Lomo, Hennepin Mashed Potatoes, Whiskey Walnuts, Pan Sauce
Cline, Mourvedre, CA ’06
Blood Orange Frozen Custard w/ Cornmeal Shortbread, Supremes, Candied Zest
Quady, Orange Muscat, CA ’05
Tags: Beluga, Octopus, Pinotage, Porchetta, Tilefish