FourCoursemen road trip! Our journey began with a rather simple idea: pork is good. This is not a new sentiment around the 4CM house, but we were in the mood for some pig and wanted to try something new (to us at least). With this idea in mind, we did some book learnin’. Turns out [...]
MENU: Local Greens Salad w/ Blood Orange, Almonds, Green Garlic Vinaigrette w/ Aubry, Rose Brut, FR NV Spring Pea Soup w/ Sorrel, Parmesan Crisp w/ Con Class, Verdejo, SP ‘08 Smoked Cod and Fava Bean Ravioli w/ Fava Cream w/ Movia, Veliko Bianco, SI ‘03 Dry Aged NY Strip w/ Grilled Baby Red Onions, Turnip [...]
Oyster Po’Boy on a Half Shell w/ Gruet, Demi Sec, NM NV Slow-Cooked Salmon w/ Apple & Grana Padano Ravi0li, Thyme, Saffron Buerre Blanc, Celery Leaves w/ Peter Dipoli, “Voglar” Sauvignon Blanc, IT ‘03 Butternut Squash Soup w/ Bacon Lardons, Vanilla Brown Butter, Brazil Nuts w/ Pessagno, Pesoni Vineyard Pinot Noir, CA ’03 Roasted Tri [...]