Poached Maine Lobster w/ Celery Root Purée, Roasted Persimmon, Sunflower Seeds, Ginger Brown Butter
w/ J. Hofstatter, Pinot Grigio, IT ‘11

La Quercia Prosciutto Americano w/ Coffee Candied Hazelnuts,
Brie, Arugula, Grappa
w/ Domaine des Gatilles, Chiroubles, FR ’09

Gumbo w/ Smoked Venison Backstrap, Andouille, Rice, Chives
w/ Chateua Fort-Lignac, Haut-Médoc, FR ‘09

Painted Hills Ribeye w/ Fried Barley, Roasted Cauliflower,
Dragon Carrots, Boiled Heirloom Peanuts, Sage Vinaigrette
w/ Guyot, Crozes-Hermitage, FR ’10

Riesling Poached Pears w/ Petit Buerre Cookie,
Date Whipped Cream, Sweet Pear Peel
w/ Dr. Loosen, Riesling Kabinett, DE  ‘10

Photos by Chrissy Reed

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