$80 food/ $55 wine
Amuses bouche:: Cauliflower capers and caviar
Blanc de Blancs, Schramsberg, Napa, CA, 2006
1st COURSE
duck ham and shaved torchon with breadcrumbed egg, & sugarloaf endive
Marsannay Rosé, Bruno Clair, Burgundy, France, 2008
or
seared scallops with meyer lemon, radish, mache, fennel and fennel pollen
Vouvray, Clos le Vigneau, Loire, France, 2008
or
kushi oysters with kimchi mignonette and champagne
Riesling, Merkelbach, Erdener Treppchen Kabinett, Mosel, Germany, 2009
2ND COURSE
potato gnocchi with guanciale, matsutakes, sorrel and rich pork dashi
Bianco, Coenobium, Lazio, Italy, 2008
or
terrine of foie gras with kumquat conserve, sauternes gelee, brioche
Sauternes, Chateau Laribotte, Bordeaux, France, 2005
or
coastal shrimp: lardo, crisp potato, romesco
Verdejo, Jose Pariente, Rueda, Spain, 2008
3RD COURSE
roasted guinea hen with confit of leg: Brussels, whipped parsnips and roasted jus
Savigny-les-Beaune 1er Cru, Jean-Jacques Girard, ‘Les Serpentieres’, Burgundy, France, 2008
or
Strauss Family veal chop with sweetbreads, blacktrumpet mushrooms and leek grits
Nebbiolo-Barbera, Rocche dei Manzoni, ‘Bricco Manzoni’, Piedmont, Italy, 1996
or
Stew of charred octopus, lobster and cockles with green chickpeas, yams and harissa
Friulano, Schiopetto, Friuli, Italy, 2008
4TH COURSE
Optional cheese course (supplemental $20 per person)
Madeira, Rare Wine Co., Savannah Verdehlo, NV
AND DESSERT
Pineapple upside-down cake with warm caramel
Tokaji, Royal Tokaji Co., ‘Mad Cuvee’, Hungary, 2008
or
Vanilla & bourbon panna cotta with citrus compote
Pedro Ximenez Sherry, Alvear, Spain, 2008
or
Chocolate espresso tart with bruleed bananas
Colheita Port, Smith-Woodhouse, Portugal, 1986
*We can easily accommodate vegetarian requests
Reservations Required
call ESS at 404-541-1105
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