“Tea Sandwiches” w/ Turnip, Beet, Goat Milk Butter, Red Wine Viniagrette
w/ Lillet and Cava Aperitif
White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini
w/ Coenobium, Lazio Bianco, IT ‘06
Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves
w/ Gallet, Cote Rotie, FR ’05
Duck Leg Confit w/ Rosemary Compressed Carrots, Orange and Pecan Salad, Rooibos Tea Sauce
w/ Aux Trois Freres, Cotes de Castillon, FR ‘05
Chocolate “Tres Leches” w/ Caramel Cream, Sour Cherries, Sweet Cherry Sauce
w/ Leopold Brothers, Michigan Tart Cherry Liqueur, NV
