Menu A
1. shaved local radish on baguette with ricotta, butter, herbs, and buttermilk.
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2. braised oxtail raviolis with carrot puree, crisp Brussels, and shaved parmesan.
Barbera d’Asti, La Spinetta, ‘Ca’ di Pian’, Piedmont, Italy, 2008
3. Point Reyes blue cheese with housemade baguette and accompaniments
Menu B
1. creamy turnip soup with poached lobster, Aleppo, and chervil.
Cava, Conde de Subirats, Penedes, Spain, NV
2. crisp wild striped bass with stewed local beans, artichoke caponata, arugula, and meyer lemon emulsion.
Godello, Rafael Palacios, ‘Sabrego’, Valdeorras, Spain, 2011
3. Cruze dairy buttermilk panna cotta with streusel, kumquats and oatmeal raisin cookie
2. braised oxtail raviolis with carrot puree, crisp Brussels, and shaved parmesan.
Barbera d’Asti, La Spinetta, ‘Ca’ di Pian’, Piedmont, Italy, 2008
3. Point Reyes blue cheese with housemade baguette and accompaniments
Menu B
1. creamy turnip soup with poached lobster, Aleppo, and chervil.
Cava, Conde de Subirats, Penedes, Spain, NV
2. crisp wild striped bass with stewed local beans, artichoke caponata, arugula, and meyer lemon emulsion.
Godello, Rafael Palacios, ‘Sabrego’, Valdeorras, Spain, 2011
3. Cruze dairy buttermilk panna cotta with streusel, kumquats and oatmeal raisin cookie
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