Menu A
1.
pimiento cheese tea sandwiches with arugula and radishes
Cava, Conde de Subirats, Spain, NV
2.
braised Berkshire pork osso buco with natural jus, boiled peanut gremolata, Carolina gold rice middlins, and sautéed mustard greens
Saumur-Champigny, Domaine de Nerleux, ‘Clos des Chatains’, Loire, France, 2006
3.
dark chocolate tart with cinnamon whipped cream, toasted almonds and fennel marmalade
Menu B
1.
gnocchi parisienne with brown butter, maitake mushrooms, parmesan, and fried sage
Pinot Grigio, Borgo M, Veneto, Italy, 2009
2.
salmon en papillote with vermouth, fingerling potatoes, shallots, thyme, and haricots vert finished with local arugula in sherry vinaigrette and fried shallots
St. Veran, Elizabeth Hugary, ‘Les Chenes’, Burgundy, France, 2009
3.
shortcakes with caramel, winter fruits and vanilla bean diplomat cream
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