Menu A
1.
mushrooms on brioche with shaved parmesan, sherry vinegar, garlic, and herbs
Vouvray, Jean-Claude Pichot, ‘Domaine Le Peu de la Moriette’, Loire, France, 2011
2.
chicken leg confit with leek grits, local tomatoes, wilted spinach, and orange gremolata
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2009
3.
pistachio panna cotta, dark chocolate and orange segments
Menu B
1.
shaved fennel salad with ossau iraty and bistro vinaigrette
Riesling, Pfeffingen, ‘Estate Dry’, Pfalz, Germany, 2011
2.
olive oil poached salmon with slow roasted heirloom tomatoes, shaved celery, whipped potatoes, and olive tapenade vinaigrette
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
fig upside down cake, mint sherbet, streusel and honey
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