duck confit lyonnaise with poached local egg, frisee, crisp artichoke and warm truffle vinaigrette.
grilled lamb chops with roasted garlic jus, soft polenta, swiss chard, chopped tomatoes, feta, and mint
Vinsobres, Constant-Duquesnoy, Rhone, France, 2008
Butterscotch custard pie with whipped cream, apple compote and candied almonds
butter lettuce salad with avocado, braised bacon, roasted tomato, and buttermilk dressing
Gruner Veltliner, Schellmann, ‘Ossi’, Thermenregion, Austria, 2009
roasted swordfish with lemon emulsion, whipped potatoes, roasted shiitakes, and arugula
Lemon cake with berry lavender sorbet