Octopus Tartare w/ Blood Orange Aioli, Smoked Marcona Almonds, Jicama, Quail Egg w/ Darioush, Viognier, CA ‘08 Full Moon Farm Chicken Galantine w/ Carmelized Fennel, Watercress, House-Cured Lamb Bacon, Preserved Lemon, Honey Gastrique w/ Albrecht, Pinot Gris, FR ’07 Rabbit Thigh Confit w/ Parsnip Puree, Red Cabbage Slaw, King Trumpet Mushroom Duxelle, Toasted Pine Nuts [...]
Apple Soup w/ Aged Cheddar, Chives, Shrimp Salad Sandwich w/ Helfrich, Riesling, FR ‘07 Arugula Salad w/ Red Bartlett Pear, Crisp Lomo, Savory Granola, Beet Vinaigrette w/ Albemarle, Rose, VA ‘08 Pan Seared Quail w/ Radish-Parsnip-Leek Hash, Truffled Quail Jus, Tangerine Marmalade w/ Glaetzer, Blaufrankisch, AT ’07 Rabbit and Wild Mushroom Ragout w/ Acorn Squash [...]
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 [...]