MENU: Herbed Goat Cheese w/Lettuce Greens, Pancetta, Hawaiian White Honey & Chamomile Grappa w/ Louis Barthelemy, Champagne, FR, NV Tilefish Ceviche w/ Shiso Leaves, Lemongrass, Radish & Mustard Oil w/ Paso A Paso, Verdejo, SP ’07 Golden Beet Soup w/ Candied Lemon Peel, Black Pepper Oil & Sorrel Creme Fraiche w/ Cantillon, Kriek Lambic, BE, [...]
Braised Baby Octopus w/ Artichoke Puree, Bacon, Toasted Citrus Zest, Saffron Sauce Don David, Torrontes, AR ’07 Roasted Tilefish w/ Yellow Foot Mushrooms, Beluga Lentils, Fresh Red Currants Scarbolo, Pinot Grigio, IT ’05 Green Pea Soup w/ Smoked Trout Croutons & Carrot Oil Sourthern Right, Pinotage, SA ’06 Porchetta w/ Lomo, Hennepin Mashed Potatoes, Whiskey [...]