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Squid Ink Ice Cream w/ Whipped Smoked Trout, Pistachio,
Baby Peppercress, Pansies
w/ Eizaguirre, Txakoli, ES ‘10

La Quercia Ham – Ricotta Stuffed Ravioli Carbonara w/ Fennel Cream Sauce, Sage Bread Crumbs
w/ Masseria Li Veli, Verdeca, IT ‘11

Charred Poblano Soup w/ Alaskan Cod, Blue Crab, Jalapeño,
w/ Monte da RavasQueira, Rose, PT ‘11

Scallion, Herbs, Buttered Bread, Flat Iron Steak w/ Burnt Onion Sauce,
Pine Roasted Carrots, Angostura Bitters, Fennel Fronds
w/ Robin K., Cabernet, US ’09

Prickly Pear – Lemon Curd w/ Tonka Bean Meringue, Graham, Orange, Mint
w/ Giacomo Bologna, Brachetto d’Acqui, IT ‘10

Photos By Chrissy Reed

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Randy’s Foraged Chanterelles w/ Sundance Farms Potato Gratin,

Sherry Pan Sauce, Parsley Salad
w/ Domaine des Aubuisiéres, Vouvray, FR ‘12

Chilled Backyard Bushel Squash Soup w/ Lemon Cucumber, Parsley Oil,
Sweet William Flowers, Tomato Powder
w/ Gustave Lorentz, Crémant D’Alsace, FR NV

Musikland Pork Terrine w/ Cherry Tomato Gelée, Pea Shoots
Smoked Marcona Almonds, Dill Spears, Toast
w/ Fattorie Romeo del Castello, Etna Rosso, IT ‘09

Colorado Lamb Chops w/ Pickled Blueberries, Roasted Turnips,
Boiled Peanut Cream, Pistachio Powder, Arugula
w/ Mr. Black’s Little Book, Shiraz, AU ‘10

Black Pepper Panna Cotta w/ Strawberry Preserves, Tuille, Shiso, Georgia Olive Oil
w/ Chateau Le Pin Sacriste, Sweet Semillon, FR ’09

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Maine Dayboat Scallop w/ Shiso, Miso, Nasturtium Blossom
w/ Andre Scherer, Gewurztraminer, FR ‘10

Roasted Vegetable Salad w/ Cauliflower, Hakurei Turnip, Radish,
Yellow Wax Beans, Arugula, Sorrel, Beecher’s Cheddar, Garlic Honey Viniagrette
w/ Follies, Alvarinho -Loureiro, PT ‘11

Musikland Pork Pie w/ Mustard Sauce, Carrot, Green Peas, Baby Peppercress, Violas
w/ Salwey, Pinot Noir, DE ‘09

Marinated Painted Hills Flank Steak w/ Zephyr Squash, Garlic Scape,
Pickled Field Peas, Chimichurri
w/ Alaia, Prieto Picudo – Tempranillo, ES ‘09

Shotgun Doozie w/ Praline Butter Cream, 3 Porches Strawberries
w/ Bernard Fouquet, Vouvray Brut, FR NV

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Grilled Endive w/ Toasted Almonds, Bacon Vinaigrette,
Fresh Chick Peas, Ash Aged Blue Cheese, Fennel Fronds
w/ Charles Gonnet, Jaquére, FR ‘11

La Quercia Ham Broth w/ Baby Bok Choy, Fresh English Peas,
Poached Egg, Chili Oil, Watercress, Crispy Rice
w/ Bernard Gras, Bourgogne, FR ’10

Pan Seared Corvina w/ Marinated Baby Fennel, Celery Leaf,
Green Onion, Coriander Buerre Blanc, Blood Orange
w/ Stillwater Arsenal, American Farmhouse Ale, US ‘NV

Irish Hill Hanger Steak w/ Turnip Puree, Apricot Sauce,
Red Watercress, Caraway Thyme
w/ Orovela, Saperavi, GE ’04

Mint Sorbet w/ Blood Orange Puree, Fried Pie Crust,
Sweet Redbud Blossom, Clove Cream
w/ Gruet, Demi-Sec, US NV

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Poached Gulf Shrimp w/ Sunflower Butter, Rhubarb, Lime, Red Watercress
w/ John-David Headrick, La Craie, FR ‘10

Farmer’s Market Salad w/ Mizuna, Hakurei Turnip, D’Avignon Radish, Arugula, Shaved Pecorino, Green Garlic Vinaigrette
w/ Banshee, Rose, US ‘12

Pan Seared Trout w/ Carolina Plantation Rice Grits, Randy & Julia’s Foraged Morels, Grilled Ramps, Coriander Bread Crumbs
w/ Domaine Diochon, Moulin-a-Vent, FR ‘11

Hemlock Glazed Pork Tenderloin w/ Pig’s Blood Sauce, Fresh Fava Beans, Mint
w/ Clos Cibonne, Tibouren, FR ’12

Kaffir Lime Leaf Sorbet w/ Angel Food Cake, Serrano-Tea Olive Sauce, Bitter Chocolate, Wisteria Petals
w/ Spring “Safe Zone” Cocktail

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Saffron Poached Rhubarb, Avocado, Micro Red Sorrel, Peekytoe Crab w/ Old Bay Crème Fraîche,
w/ Naia, Verdejo, ES ‘11

“La Vignarola” w/ Fava, Artichoke, Onion, Pea, Parsley, Oregano, Mint,
Spring Ham Broth, Fried String Potato, Nettle Pesto
w/ Monchiero, Arneis, IT ‘11

 Asparagus and Fried Oysters w/ Smoked Turnip Purée, Tomato Powder,
w/ Château de La Greffiére, Mâcon La Roche Vineuse, FR ‘11

 Späetzle, Spring Onion Adobo Chicken w/ Smoked Turnip Greens, Fermented Radish and Carrot, Gomasio, Sugar Snap Peas, Chili Paste
w/ Zilliken, Riesling Spätlese, DE ’92

Chess Pie w/ White Chocolate Whipped Cream, Coffee Sauce,
w/ Chrissy’s Almond Milk, Randy’s Beech Leaf Noyau, Ice Coconut, Pistachio

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Slow Cooked Octopus w/ Leek Ash, Meyer Lemon Vinaigrette, Tarragon, Arugula, Breadcrumbs
w/ Pomares, Quinta Nova Blend, PT ‘11

La Quercia Prosciutto w/ Hard Boiled Quail Eggs, Watercress Crema, Tomato Powder, Pumpkin Seeds, Georgia Olive Oil
w/ Domaine Boisson, Cairanne Villages, FR ‘11

Escolar w/ McMullan’s Yukon Gold Annatto Purée, Brussel Sprout Gravy, Fried Lemon
w/ L’Ecole, No. 41 Chardonnay, US ‘11

Tea-Smoked World Shepherd Lamb Chops w/ Fermented Plums, Braised Savoy Cabbage, Pine Nuts, Mint
w/ Forchini, Zinfandel, US ’01

Asian Pear & Braeburn Apple Bread Pudding w/ Bourbon Caramel Sauce, Whipped Cream, Rosemary Blossoms
w/ Rosemary Apple Brandy Fizz

Photos by Chrissy Reed

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Marinated Tri Tip w/ Pho Style Broth, Daikon, Carrot,
Rice Noodles, Cilantro, Mint
w/ Willi Bründlmayer, Kamptaler Terranssen, Riesling, AT ‘07

Grilled Hedgehog Mushrooms w/ Grapefruit, Tarragon Viniagrette,
Red Watercress, Sunflower Seeds, 3 Porch’s Honey
w/ Domaine Chingnard, Fleurie, Gamay, FR ‘08

Venison Backstrap w/ Juniper Pan Sauce,
Marinated Red Cabbage, Pistachios
w/ Torre del Falasco, Valpolicella Ripasso, IT ’09

Roasted Duck Leg w/ Vietnamese Coffee Sauce, Fried Plantain,
Pickled Black Chickpeas, Arugula
w/Chateau Larose Trintaudon, Haut-Médoc, FR ‘06

Saigon Cinnamon Ice Cream w/ Yemas de Santa Teresa,
Sweet Crunchy Rice, Maldon, Chocolate Butter
w/ Pulaski Street Hot Toddy

Curry Roasted Cauliflower w/ Lime Supremes, Cardamom Salt,
Pickled Apple, Mustard Oil, Chervil, Smoked Paprika
w/ Villa Wolf, Pinot Gris, DE ‘10

Carrot Soup w/ Little Neck Clams, Chili Powder Créme Fraîche, Fermented Black Beans
w/ Coenobium, Lazio Bianco, IT ’09

Pan Seared Wreckfish w/ Pernod Buerre Blanc, Black Beluga Lentils,
Celery-Parsnip Slaw, Black Pepper Roasted Hazelnuts
w/ Tami, Frappato, IT ‘11

Braised Pork Cheek w/ Gingered Onions, Spinach, Red Wine Vinaigrette, Cracklin’ Crumbs, Sake Syrup
w/ L‘Equilibrista, Garnacha Blend,  ES ‘09

Lemon Custard Cake w/ Star Anise Candied Almonds,
St. Germain Syrup, Fresh Mint
w/ Saunier De Lonchamps, Pineau Des Charentes, FR NV

Photos by Chrissy Reed

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Fennel Three Ways w/ La Quercia Ham, Spiced Pecans
w/ Domaine La Bastide, Roussanne, FR ‘11

Acorn Squash Soup w/ Créme Fraîche, Rosemary Brittle
w/ Standing Stone Vineyards, Riesling, US ’11

Pan Seared Sablefish w/ Roasted Golden Beet Purée,
Fried Brussels Sprout Leaves, Pine Nut Gremolata
w/ La Forcadiére, Tavel-Rose, FR ‘11

Peach Braised Pork Osso Bucco w/ White Bean Fritter,
Radicchio, Peach-Oregano Gelée
w/ Baron Del Solar, Monastrell, ES ’09

Coffee-Dusted Sonhos w/ Burnt Cinnamon Custard
w/ Shotgun’s Grey Russian

Photos by Chrissy Reed

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Hackleback Roe & Deviled Egg Yolk w/ Fried Beets,
Carrot Greens, Caraway Vinaigrette
w/ Charles Bove, Touraine Rosé, FR NV

Butter Roasted Carrots w/ Peanut Pureé,
Noah’s Country Ham, McMullen’s Arugula
w/ Bodegas Carrau, Sauvignon Blanc, UY ’10

Seared Kampachi w/ Rutabaga Mash, Kumquat Sauce,
Fennel Tops, Flax Seed
w/ Domaine Jean Deydier & Fils, Châteauneuf-Du-Pape Blanc, FR ‘11

Grilled Lamb Chops w/ Fennel Farroto, Tapenade,
Fried Salsify, Watermelon Radish
w/ Le Rote, Chianti Colli Senesi, IT ’09

Chestnut & Orange Bread Pudding w/ Nocino, Orange Whipped Cream
w/ Etienne Dupont Cidre Triple, FR ‘10

Photos By Chrissy Reed

Poached Maine Lobster w/ Celery Root Purée, Roasted Persimmon, Sunflower Seeds, Ginger Brown Butter
w/ J. Hofstatter, Pinot Grigio, IT ‘11

La Quercia Prosciutto Americano w/ Coffee Candied Hazelnuts,
Brie, Arugula, Grappa
w/ Domaine des Gatilles, Chiroubles, FR ’09

Gumbo w/ Smoked Venison Backstrap, Andouille, Rice, Chives
w/ Chateua Fort-Lignac, Haut-Médoc, FR ‘09

Painted Hills Ribeye w/ Fried Barley, Roasted Cauliflower,
Dragon Carrots, Boiled Heirloom Peanuts, Sage Vinaigrette
w/ Guyot, Crozes-Hermitage, FR ’10

Riesling Poached Pears w/ Petit Buerre Cookie,
Date Whipped Cream, Sweet Pear Peel
w/ Dr. Loosen, Riesling Kabinett, DE  ‘10

Photos by Chrissy Reed

Dayboat Maine Scallop Ceviche w/ Black Radish, Kohlrabi & Greens, Lemongrass Vinaigrette
w/ Bonnet-Huteau, Muscadet Sévre & Maine, ‘11 FR

Roasted Carrot & Sunchoke “Tartare” w/ Pecan,
Shoestring Potatoes, Egg Yolk, Scallions
w/ Quinta Nova, Pomares, PT ’11

Borscht w/ Parsley Creme Fraiche, Fermented Leek, Flank Steak
w/ Konstantin D. Frank & Sons, Rkatsiteli, NY ‘08

Fried Quail & Rosemary Waffles w/ Sweet Potato Puree,
Tomato Jam, Arugula
w/ Bodegas Carrau, Tannat De Reserva, UY ’10

Pumpkin Trifle w/ Custard Soaked Cake, Oat Crumble,
Whipped Cream
w/ Mulled Apple Cider Spiked with Georgia Apple Brandy

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Poached Sweet GA Shrimp w/ Dill, Watercress, Fried Brazil Nut,
Smoked Salt, Red Currant
w/ Monchiero, Arneis, IT ‘10

Allagash White Soup w/ Malt Syrup, Curry Pickled Apple, Chives
w/ Moillard, Les Violettes, FR ‘10

Farmer’s Market Salad w/ Roasted Sweet Potato and Chips French Filet Beans, Pink Beauty Radish, Chocolate Mole Pepper Honey Vinaigrette, Greens
w/ Arnoux & Fils, Vacqueyras Rosé, FR ‘10

Jurgielewicz Duck Breast w/ Miso Massaged Kale,
Tomato Powder Bread Crumbs, Creamy Tomato Drizzle
w/ Torre Del Falasco, Valpolicella Ripasso, IT ‘09

Pear Tarte Tatin w/ Bitter Smoked Chocolate, Rosemary Sabayon
w/ Apple Brandy & Green Tea Cello

Chilled Shrimp Bisque w/ Charred Octopus, Pickled Corn, Tarragon, Nardello Peppers
w/ Marie-Pierre Manciat, Macon “Les Morizottes”, FR ‘09

Tiger Melon Salad w/ Cantaloupe, Dr.D’s Bacon, Arugula,
Local Honey Vinaigrette
w/ Helfrich, Gewurztraminer, FR ‘08

Cherry Stone Mahi Mahi w/ Pappardelle, Tomato, Poblano,
Butter Peas, Gremolata
w/ La Mozza, Morellino Di Scansano, IT ’08

Grilled Tri-Tip w/ Fairy Tale Eggplant,  Onion Confit, Frisée,
Pine Nuts, Sherry Vinaigrette
w/ Urbina, Rioja, ES ‘04

Chocolate Terrine w/ Brandy Poached Pear, Caramel
w/ Launier de Longchamps, Pineau Des Charentes, FR ’NV

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Darby Farms Chicken Liver Mousse w/ Fig Jam,
Pickled Red Onions, Toast
w/Zilliken, Forstmeister Geltz, DE ‘01

Grilled & Chilled Corn Soup w/ Fried Okra, Red Jalapeño
w/ Evolucio, Furmint, HU, ’11

Humanely Poached Maine Lobster, Frisée, Spicy Apple Jellies,
Chicken Fat Vinaigrette & Smoked Paprika
w/ Domaine Auchere, Sancerre, FR ‘10

Seared C.A.B. Hanger Steak Sous Vide  w/ Columbus Hops,
3 Hour Potatoes, Warm Heirloom Tomato, Arugula
Li Veli, Negroamaro, IT ‘10

Farmington Peach Pie w/ Candied Pecans, Honeyed Creme Fraiche
w/ The “Southern Bloc”
Georgian Brandy (No, not this Georgia), Blueberry Black Tea Ice Cubes,
Rhubarb Bitters, Our Club Soda

Sapelo Clams & PEI Mussels w/ Roasted Cherry Tomatoes,
Local Sausage, Spicy Basil Aioli, Parsley, Toast
w/ Cesani, Vernaccia Di San Gimignano, IT ‘10

McMullin Farms Beet Carpaccio w/ Pan Seared Parisienne Gnocchi,
Arugula, Cocoa Vinaigrette, Minted Goat Cheese
w/ Adelsheim, Pinot Blanc, US ’09

Slow Cooked Columbia River King Salmon w/ Grilled Corn Succotash,
Field Peas, Squash Blossom Honey Butter, Frisee
w/ Henry Natter, Sancerre Rose, FR ‘11

BBQ’d Plantation Quail w/ Red Gold Potatoes in Mushroom Vinaigrette,
Pickled Okra, Tomato, Fennel Fronds, Fennel Pollen
w/ Chateau Laroes-Trintaudon,, Haute-Médoc, FR ‘05

Local Blueberry Cobbler w/ Lavender, Fennel,
Goat Cheese Cream, Rosemary Crumble
(Tito’s Vodka, Créme De Cassis de Bourgogne, Fee Brothers Rhubarb Bitters)
w/ Electric Cool-Aid

 Photos by Chrissy Reed

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Tomato & Mackerel Tartare w/ Fresh Basil, Carrot Yolk
w/ Peique, Godello, ES ‘10

Shiso Vichyssoise w/ Potato Chip, Pickled Nardello Pepper,
Chive, Chili Oil
w/ Gustave Lorentz, Pinot Gris, FR ‘09

Peekytoe Crab w/ White Bread, Avocado, Noah’s Bacon,
Apricot Mustard, Red Cabbage Slaw
w/ Patrimonio, Clos Tedi, Rosé, FR ‘11

UGA “Caviar” Sturgeon w/ Green Beans, Golden Beet Purée,
Blackberry, Tarragon
w/ Domaine Maby, La Forcadiere, Tavel, FR ’11

Georgia Peach Push Pop w/ Orange Zest, Candied Peach Peel
w/ Rotari, Talento Brut, IT NV

Photos by Chrissy Reed

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Special Division Wines Dinner
McMullin Tomato Gazpacho w/ Grilled Shrimp, Thai Basil
w/ Division, Chardonnay, US ‘10

Fried “Brick” Chicken w/ Baby Carrots, Spring Pea Relish,
Maple Chicken Jus
w/ Division, Rosé of Pinot Noir, US ’11

Local Chanterelles w/ Beach & Hen Of the Woods Mushrooms,
Star Anise Cream, Lovage, Toast
w/ Division, Gamay, US ‘11

North Carolina Pork Chop w/ Wilted Kale, Fresh Turmeric,
Pickled Blueberries, Blueberry Gastrique
w/ Division, Pinot Noir “Un”, US ’10

Photos By Chrissy Reed

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Photos By Chrissy Reed

Bamboo Rice w/ Ginger Carrots, Fried Lotus Root,
Soy-Yuzu Sauce
w/ Helmut Donnhöff, Riesling, DE ‘10

Chilled Green Pea Soup w/ Dill, Mint, Olive Oil,
Honey Granules
w/ Domaine de la Noblaire, Chenin Blanc, FR ’09

Spanish Mackerel w/ Fresh Chick Peas, Capers,
Candied Manzana Chili Peppers, Greens
w/ M. Chapoutier, “Belleruche” FR ‘10

Colorado Lamb Chop w/ Dehydrated Strawberries, Cherry Tomato Jam,
Garlicky Green Beans
w/ M. Sorrel, Croze-Hermitage, FR ’09

Prickly Pear Sorbet w/ Lime Jalapeno Yogurt, Mint
w/ House “Rose”, Sparkling Rose, Tequila, Lime,
Fresh Sugar Cane Chew

Photos by Chrissy Reed

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Grilled Spring Vegetables w/ Greendale Feta, Watermelon Radish,
Spinach, Mint Vinaigrette
w/ Ewald Gruber, Sparkling Grüner Veltliner, AT NV

West Coast Spot Prawns w/ Nasturtium, Orange, Arugula
w/ Robert Sinskey, Vin Gris,  US ‘09

Bouillabaisse w/ Triple Tail, Habanero Rouille, Garlic Crouton,
Baby Bella Mushrooms, Borage Blossoms, Fennel Fronds
w/ Domaine du Deffends, Champs du Bécassier, FR ‘08

Linz Chicago Ribeye w/ Cauliflower Purée, Carrots,
Fir Tips, Wild Watercress
w/ Pech L’Estagnére, Magdalena, FR ‘06

Viognier & Strawberry Sorbets w/ Rosemary-Pecan Crumble, Basil
w/ Saunier de Longchamps, Red Pineau de

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Photos By Chrissy Reed

Thanks to everyone who showed up this year! And hope the rest of you can make it next year.

MENU

Carrot Gazpacho w/ Mezcal, Black Pepper, Basil,
Cashew, Carrot Greens, Georgia Olive Oil
w/ Domaine Landrat-Guyollot, Chasselas, FR ‘09

Sous Vide Egg w/ Grilled Ramps, Sorrel, Greendale Tomme,
Brown Butter Powder, Arugula
w/ Weingut Eugen Wehrheim, Grauburgunder Spatlese trocken, DE ’10

Butter Poached Shrimp w/ Popcorn Pudding, Fava Beans,
Sesame Seeds, Broccoli & Arugula Flowers
w/ Gundlach Bundschu, Chardonnay, US ‘09

Roasted Heritage Farms Pork Tenderloin w/ Asparagus, Herbs,
Black Garlic, Kumquat, Fennel Fronds
w/ Domaine Chandon, Pinot Meunier, US ’08

Buttermilk Ice Cream w/ Full Moon Farm Strawberries, Shortcake, Cucumber Syrup, Mint Crystals
w/ Great Divide, Saison, US NV

Photos by Chrissy Reed

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Grilled Squid w/ Saucey Morels, Ramps, Pork Chop Hill Sausage,
Rice, Pea Puree
w/ Francois Pinon, Vouvray “Silex Noir”, FR ‘09

Grilled Spring Onion Soup w/ Baby Vidalias, Green Garlic,
Green Apple, Smoked Mussels, Fava Beans
w/ Abbazia di Novacella, Kerner, IT ’10

Country Fried Venison Medallions w/ Black Pepper Ranch,
Butter Lettuce, Marinated Shallot, Orange Zest, Fennel Pollen
w/ Canto Perdrix, Tavel, FR ‘10

Heritage Farms Cheshire White Pork Chop w/ Honey Braised Cabbage,
Fried Jalapeno, Apple Brandy Mustard
w/ La Follette, Pinot Noir, US ’08

Blue Cheese Ice Cream w/ Beignet, Bourbon Pecans,
Pear Sauce, Candied Fennel, Caramel
w/ Bertagnolli, Grappino, IT NV

Photos By Chrissy Reed

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Torchon w/ Caraway Jelly, Beet Chips, Greens
w/ Cleto Chiarli, Lambrusco-Centenario, IT NV

Snapping Turtle Soup w/ Pickled Beech Mushrooms, Potato, Leek, Mustard-Egg White Croutons
w/ Michael Sarrazin, Givry, FR ‘09

Corned Beef Tongue w/ Candied Juniper Berries, Salt Cod Brandade, Black Butter,  Sage
w/ Forteto della Luja, Le Grive, IT ‘06

Stuffed Quail w/ Cabbage, Onions, Fingerlings, Turnip Crema,
Marinated Brocolli, Smoked Walnuts
w/ Domaine du Deffends, Champs do Bécassier, FR ’08

Ginger Pana Cotta w/ Candied Blood Orange & Meyer Lemon,
Grilled Mandarin Orange, Citrus-Sauternes Syrup
w/ Quattro Mani, Franciacorta Brut, IT ‘NV

Local Pork Liver Mousse w/ Pickled Pear, Shaved Black Truffle,
Randy’s Greens, Baguette
w/ Achard-Vincent, Brut, FR NV

Cream o’ Mushroom Soup w/ Hen Of the Woods & Beech Mushrooms,
Sage Goat Cheese, Chervil Oil, Toasted Walnuts
w/ Catherine et Claude Marechal, Bourgogne, FR ‘09

North Atlantic Golden Tile Fish w/ Giant White Beans,
Golden Beet Sauce, Grilled Endive, Granny Smith Apples, Watercress
w/ Fusional, Sauvignon Blanc, NZ ‘09

Shepherd’s Pie w/ CAB Tenderloin, Carrot, Leek, Kale, Whipped
Parsnips, Hot Paprika
w/ Maestro Sanguineti, SuperTuscan, IT ’09

French Custard Cake w/ Stewed Raspberries, Bacon Brittle
w/ Henri Giraud, Ratafia de Champagne, FR Solera

Photos By Chrissy Reed

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Poached Lobster Salad w/ Red Miso Onion Slaw, Avocado,
Peanut, Cilantro, Coconut, Bacon Dust
w/ La Chablisienne, Sauvignon, FR ‘10

Warm Beets w/ Maple-Milk Sauce, Candied Cumin Seeds,
Walnuts, Celery, Greens
w/ R. Lopez de Heredia, Viña Tondonia, ES ‘00

Pork Soup w/ Red Kale, Cremini Mushrooms,
“Ginger Bread” Croutons, Pho Spices, Chili Oil
w/ Meulenhof, Riesling Auslese, DE ‘05

Filet w/ Black Pepper Cognac Sauce, Pickled Prunes,
Black Truffle, Arugula
w/ Domaine de Frégate, Bandol, FR ’01

photos by Chrissy Reed

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Cape Cod Sea Urchin w/ Pan Seared Risotto Cake,
Pickled Radish & Chives
w/ Louis De Grenelle, Rosé Corail, FR NV

Watercress Salad w/ Brussels Sprout, Pickled Cauliflower,
Celery Seed Croutons, Smoked Trout Vinaigrette
w/ Domaine De La Chapelle, Macon Villages, FR ‘10

Kale & Parmesean Ravioli w/ Juniper Leek Cream, Chervil,
King Trumpet & White Beech Mushrooms
w/ Jean-Paul Thévenet, Morgon, FR ‘07

Beef Bourguignon w/ Carrot, Turnip, Potato, Bacon, Dijon, Baguette
w/ Chateau Gombaude Guillot, Pomerol, FR ’00

Clafoutis Limousin w/ Rosemary-Vanilla Sabayon
w/ Bulleit Bourbon, Cherry-Apple Cider,
Cidre Bouché Brut De Normandie Cocktail

photos by Chrissy Reed

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House Cured Salmon w/ Sweet Potato Fritter, Beet Creme Fraiche,
Pistachio, Green Apple, Randy’s Greens
w/ Mikkeller Brewery, Nelson Sauvin Brut, DK , NV

Poached Egg w/ Arugula Salsa Verde, Chorizo Migas,
Saffron Pickled Shallots
w/ Guarda Rios, Chardonnay Blend, PT ‘09

Rutabaga Soup w/ Candied Bacon, Thyme Oil, Gamay Reduction
w/ The Moonlighters, Cabernet Blend, AU ’07

Painted Hills Eye Of Round w/ Panzanella Salad Of Celery Root,Poached Blue Point Oysters,Red Wine Dressing, Watercress w/L’Arco, Valpolicella, IT ‘04

Star Anise Flan w/ Fresh Basil,Chocolate Dipped Orange Peel & Segments
w/ Brooklyn Brewery, Local #2, US, NV

Photos Chrissy Reed

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MENU

Little Neck Clams w/ Bacon, Carrots, Fingerlings,
Garlic Aioli, Toasted Baguette
w/ Auratus, Alvarinho, PT ‘10

Wild Striped Bass w/ Roasted Beet & Turnip Mash,
Walnut Picada, Brussels Sprouts
w/ Patrimonio, Niellucciu, FR ‘10

Dry Aged New York Strip w/ Arugula Pudding, Aged Balsamic,
Apple Cider Braised Onion Ring
w/ Mettler Family Vineyards, Petit Syrah, CA ’09

Point Reyes Blue Cheese w/ Wood Fired Radicchio, Poached Pear,
Burnt Caramel Vinaigrette
w/ Hope Family Vineyards, Treana, CA ‘08

Sweet Potato Cheesecake w/ Bourbon Aged Maple Syrup,
Sour Apple Sabayon, Cacao Nibs
w/ Hot Spiced Cider

Photos by Chrissy Reed

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Our good friend, and Neapolitan pizza guru, Bill St. John lent us his mobile brick oven for a fun Christmas pizza party!

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MENU

Celery Root and Pear Soup w/ Carrot Whipped Cream and Lime Zest
w/ Zind Humbrecht, Pinot Gris, FR ‘05

Pan Roasted Flounder w/ Potato Purée, Green Olives, Kohlrabi Slaw,
Candied Clementine, Paprika Oil
w/ Patrimonio, Vermentinu, FR ’09

Roasted Quail Breast Salad w/ Arugula, Endive, Hazelnuts, Anise
Marinated Onions, Currants, Asiago, Apple Viniagrette
w/ Domenico Armani, Teroldego, IT ’08

Anderson Farms Braised Pork Shoulder w/ Creamy Wild Mushrooms, Coffee Roasted Pecans, Pickled Fennel, Watercress Chateau des Roques, Vacqueyras, FR ‘07 

Chocolate Cardamom Tart w/ Toasted Hazelnut, Butterscotch
w/ Weihenstephaner, Dark Hefeweissbier

Photos by Chrissy Reed

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photos by Chrissy Reed

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Beef Tartare w/ Shell Poached Egg, Wilted Kale, Smoked Paprika
w/ R Lopez de Heredia, Rose, ES ‘00

Braised Celery Soup w/ Local Bacon, Poached Dayboat Scallops
w/ Pierre-Marie Chermette, Beaujolais, FR ‘10

Roasted Acorn Squash w/ Cambazola, Pine Nut Brittle, Mustard Greens
w/ Quinta das Cerejeiras, Obidos Reserva, PT ’04

Ashley Farms Chicken Thighs w/ Local Butter Peas, Leek Crema,
Apricot-Chile Jam
w/ Demarie, Nebbiolo D’Alba, IT ‘07

Fernet Branca Ice Cream w/ Vanilla Meringue,
Clementine Syrup, Backyard Mint
w/ Ginger-Cola Fiz

photos by Chrissy Reed

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Blue Point Oysters w/ Carrot Vermouth Mignonette, Saltines,
Fresh Horseradish
w/ Von Buhl, Brut Riesling, DE ‘09

Parsnip Soup w/ Fresh Pear & Orange,
Charred Cinnamon Brown Butter
w/ Gustave Lorentz, Gewurztraminer, FR ’09

Butter Poached Shrimp Salad w/ Mustard Greens, Crab,
Butternut Squash Purée, Smoked Sunchokes, Pickled Red Pepper
w/ Auratus, Alvarinho, PT ‘10

Slow Roasted Eden Farms Ribs w/ Molasses Glaze, Parsley,
Onion, Bacon-Lemon Vinaigrette
w/ Bell, Syrah, CA ’06

Steamed Maple Spice Cake w/ Smoked Goat Cheese Cream,
Sweet Braised Celery
w/ Hot Buttered Rum

photos by Chrissy Reed

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Sweet Potato Fritters w/ Chicken Liver, Frisée, Radish, Scallion,
White Truffle Vinaigrette
w/ St. Michael-Eppan, Pinot Bianco, IT ‘09

Creamy Chicken Soup w/ Baby Dumplings, Sautéed Mirepoix,
Parsley Oil
w/ Pascal Bonhomme, White Burgundy, FR ‘09

Duck Breast Roulade w/ Roasted Hazelnut, Dried Cherry,
Balsamic Gastrique, Pear Purée, Arugula
w/ Jean Francios Mérieau, Malbec, FR ‘07

Oxtail Ravioli w/ Collards, Parmesan, Butter Beans,
Caramelized Apples, Urfa, Fresh Cinnamon
w/ Quinta Do Sanguinhal, Touriga Nacional & Aragonez, PT ‘06

Chocolate Pudding w/ Orange Whipped Cream, Rosemary Biscuits
w/ Hot Chocolate, W.L.Wellers Bourbon, Mint Foam

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