Menu A
1. pickled gulf shrimp with fava
beans, heirloom tomatoes, padron peppers and green goddess dressing.
Gruner
Veltliner, Ecker, Wagram, Austria,
2011
2. crisp flounder with stewed baby
lentils with fennel, radish, and citrus emulsion
Arneis, Fatto a Mano, ‘Rock Vineyard’, Sonoma
Coast, CA, 2009
3. Compressed
Cantaloupe
vanilla
bean ice cream, honey, streusel, mint and Vietnamese coriander
Menu B
1. local coddled egg with corn crema,
charred asparagus, and toast
Bourgogne
blanc, De Montille, Burgundy,
France, 2008
2. braised pork shoulder with sambul,
summer rice pilaf, and stewed leeks
Syrah blend, Finca Sandoval, ‘Salia’, Manchuela,
Spain, 2008
3. Peach melba shortcake
diplomat cream,
toasted almonds and basil
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