Menu A
1.
little oyster pies with leek, nori crema, and dashi
Treixadura blend, Viña Mein, Galicia, Spain, 2010
2.
potato gnocchi with local squash, summer truffle, pecorino, and chanterelles
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3. Classic profiteroles, vanilla bean ice cream and chocolate
Menu B
1.
Local pea and fennel soup with nueske bacon, herb pistou, and coddled egg
Cava, Conde de Subirats, Spain, NV
2.
lamb merguez with tahini, greek yogurt, marinated cucumbers, radish, favas, and herbs
Tinta de Toro, Teso la Monja, ‘Romanico’, Crianza, Toro, Spain, 2009
3. Marinated Chevre with housemade baguette, fig jam and toasted nuts
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