Saturday, January 9, 2010

admin — Sun, 17 Jan 2010 21:12:16 +0000

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

Dinner Saturday, May 2nd (Family & Friends Night)

Patrick — Mon, 11 May 2009 03:10:29 +0000

MENU:

La Vignarola w/ Artichokes, Fava Beans, English Peas, Bacon, and Local Bright Lights Chard
w/Antinori, Orvieno, IT ’06
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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 Paul, Ribatejo, PT ;06
-

Pan-Seared Ribeye w/ Tamarind and Rosemary Baby Red Potatoes, Cognac Reduction, Candied Horseradish
w/Leal Vineyards, Cabernet Sauvignon, CA ’05
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Vanilla Bean Panna Cotta w/ Dark Chocolate, Roasted Plouts, Almonds Biscotti, Walnut Oil
w/Chouffe, Coffee Liqueur, BE

PHOTOS:

The FourCoursemen » Cucumber

Saturday, January 9, 2010

Dinner Saturday, May 2nd (Family & Friends Night)