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

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