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Alaskan Spot Prawn w/Pumpkin, Pumpkin Seed and Parsley Oil
w/ Launois Pere & Fils, Blanc de Blanc, FR N/V

Venison Medallions w/Fennel Celery Salad and Chestnut Sauce
w/ Bruna, Pigato “U Baccan”, IT ‘06

Celery Root Soup w/ Vanilla Brown Butter and Slow Roasted Tomatoes
w/ Roblin, Sancerre, FR ’06

Sablefish w/ House Cured Bacon, Charred Endive and Muscadine
w/ Trenel & Fils, Moulin a Vent, FR ‘06

Rabbit and Duck Confit Terrine w/ Dried Cherries and Pickled Ambrosia Apples
w/ Domaine Du Deffends, Coteaux Varois, FR ‘00

Poached Apples w/ Ginger Compote, Candied Bacon Sabayon and Mr. Smith’s Pulaski Street Honey
w/ Huet, Vouvray Moelleux, FR ‘96

While I enjoyed everything on the menu, the terrine made me pause, and just sit there a moment… then the wonderful richness of it finally sank in. Incredible. Nancy did a spectacular job with the wines with the Huet Vouvray Moelleux being so memorable- full of honey, fruit, and flower.

I hope to have some photos posted soon, of this weekend and the previous. Until the next evening, many thanks again to our guests and friends.

This weekend we created a very light menu with dishes that reminded us of summer.

• Cold Tomato Consommé with Basil Flowers
• Avocado Salad with Kumquats, Shaved Fennel, and Tomato Oil
• Tuna Carpaccio with Pickled Daikon, Lychee, and Szechuan Peppercorns
• Shoestring Squash and Poached Eggs with Parmesan
• Braised Pork with Peach Salsa and Grilled Corn Succotash
• Fresh Figs with a Balsamic Sabayon