MENU A
1. Hamachi Crudo warm chorizo vinaigrette, meyer lemon, fennel radish, dill
Pinot Blanc, Höpler, Burgenland, Austria, 2013
Pinot Blanc, Höpler, Burgenland, Austria, 2013
2. Roasted Flat Iron maitake mushroom, spiced bread sauce, preserved tomatoes, marcona almonds, pulled parsley, red wine vinaigrette
Garnacha blend, Josep Grau Viticultor, ‘l’Efecte Volador’, Montsant, Spain 2013
Garnacha blend, Josep Grau Viticultor, ‘l’Efecte Volador’, Montsant, Spain 2013
3. Coconut Panna Cotta caramelized pineapple
Brachetto d’Alba, Demarie, ‘Birbet’, Piedmont, Italy, NV (3oz. pour/ $5 supplement)
Brachetto d’Alba, Demarie, ‘Birbet’, Piedmont, Italy, NV (3oz. pour/ $5 supplement)
MENU B
1. Lamb Ribs green curry, smoked sunchokes, grilled scallion, orange marmalade,
pecans
Tavel Rosé, Canto Perdrix, Rhone Valley, France 2013
pecans
Tavel Rosé, Canto Perdrix, Rhone Valley, France 2013
2. Potato Gnocchi heirloom radish, puffed farro, crème fraiche, chow chow
Chianti Colli Senesi, Le Calcinaie, Tuscany, Italy 2012
Chianti Colli Senesi, Le Calcinaie, Tuscany, Italy 2012
3. Cardamom Crumb Cake pecan streusel, ginger candied pear
Amaro, Bràulio, Lombardi, Italy (1.5 oz pour/ $5 supplement)
Amaro, Bràulio, Lombardi, Italy (1.5 oz pour/ $5 supplement)
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