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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