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 [...]
MENU: La Vignarola w/ Artichokes, Fava Beans, English Peas, Bacon, and Local Bright Lights Chard w/Antinori, Orvieno, IT ’06 – Braised Rabbit w/ Apricot Mustard, Candied Green Olives, Buttermilk Cornbread w/Azul, Syrah, CH ’05 – Roasted Georgia Quail w/ Cucumber Jam, Peychaud’s Bitters Emulsion, Roasted Turnips w/Merieau, Gamay, FR ’07 & Terras de [...]