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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