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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