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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