Farm to Table
09/26/24
Fig & Prosciutto Crostini
Three Charm Farm Goat Cheese | Honey | Thyme
Otu Sauvignon Blanc
Roasted Carrots & Leeks
White Romesco | Gremolata | Bacon Lardons
Pieropan Soave Classico
Chicken Skewers
Mint Aji Verde Marinade | Three Charm Farm Whipped Feta | Zhug | Pumpkin Seed Dukkah
Santa Julia Rose Del Mercado
Intermezzo
Blueberry Granita
Short Rib
Creamy Polenta | Swiss Chard | Crispy Shallots | Au Jus
Santa Julia El Burro Malbec Natural
Apple Cake
Walnut Praline | Maple Poached Apples | Popcorn Granola | Vanilla Chantilly
Pedro Ximenez
Tides & Tannins
08/28/24
Course One
Spinney Creek Oysters | Peach Mignonette | Black Sesame | Celery Leaf
Saint-Hilaire Champagne
Course Two
Tuna Crudo | Strawberry Aguachile | Cilantro Oil | Sliced Red Onion | Roasted Corn
Dry Creek Vinevards Chenin Blanc
Course Three
Lobster Toast | Grilled Sourdough | Pea Cream | Pea Tendril | Celery | Lemon | Chives
Chappallet Grower Collection Chardonnay
Intermezzo
Plum Granita
Grilled Branzino | Oyster Mushrooms | Coconut Turmeric Broth | Cabbage | Micro Cilantro | Toasted Peanuts | Chili Oil
Course Four
Alexander Valley Sangiovese Rose
Course Five
Thyme Pie Crust | Blueberry Bavarian Creme | Blueberry Glaze | White Chocolate
Frisk Prickly Riesling Alpine Valleys
The French
Connection
07/26/24
Baron De Seillac, Brut
Pork Rillete
Grilled Sourdough | Olives | Caperberries | Pickled beets & Mustard Seeds | Cornichons
Florent Cosme Vouvray Sec
Steak Tartare
Espelette Dressing | Egg Yolk Jam | Anchovy Aioli | Vegetable Chips
Arnaud Combier, Fleurie Rouge
Poached Scallops
Salmon Caviar | Corn Mousseline | Asparagus | Summer Squash | Herb Oil
Adrien Besson Chablis
Peach Granita
Stuffed Quail
Puff Pastry | Mushroom Duxelles | Cherry Balsamic Reduction | Roasted Carrots
Moutard-Diligent Bourgongne Rouge
Chocolate Bar X Strawberry
Laurent Perrier Demi-Sec
The Iberian
Peninsula
07/24/24
Rainwater Madeira | Guava | Grapefruit | Falernum | Rosemary
Summer Bliss
Buñuelos de Viento
Serrano Ham | Plum Syrup | Requeijão Crema | Pickled Melon | Shaved Manchego
Bodegas Berceo Cava Brut Nature
Chorizo Paella Stuffed Squid
Pipirrana | Fried Capers | Sumac | Red oil
Pazo Cilleiro Rias Baixas Albariño
Grilled Octopus
Charred Sweet potato Romesco | Orange Herbed Vinaigrette | Marcona Almond Dukkah | Rainbow Cauliflower
Zillamina Alicante Rosé
Watermelon Granita
Rioja Butifarra Sausage
Saffron Rice | Piquillo Sofrito | Roasted Peppers | Mojo Verde | Crispy Garlic | Cilantro
Dona Maria Amantis Reserva Red Blend
Horchata Flan
Cinnamon Caramel | Lemon Gel | Spiced Almonds
Emilio Lustau Deluxe Cream Solera Reserva Sherry
Modern Speakeasy
05/09/24
AMOUSE-GUELE
Damariscotta Oysters
Tosazu | Togarashi | Cilantro
Japanese Highball
Suntory Toki Whiskey | Lemongrass | Soda
FIRST COURSE
Fresh Spring Roll
Shrimp | Endive | Snow Pea | Mint | Pea Tendril | Laab Sauce
Cuscino De Limon
Wiggly Bridge Gin | Caravella Limoncello | Lo-Fi Dry Vermouth | Stracciatella Foam
SECOND COURSE
Pork Belly Tostada
Salsa Macha | Mango Pico | Chulpe | Radish | Cilantro
Modern Knickerbocker
Bumbu Panama Rum | Aperol | Pineapple | Lime | Raspberry
THIRD COURSE
Bourbon Chicken
Stuffed Collard Greens | Savannah Red Rice | Tare Sauce | Chile Oil | Spring Onion
Barrel Aged Manhattan
Wiggly Bridge Sm Batch Bourbon | Cocchi Torino | AppleJack | Coffee Bitters
DESSERT
Bourbon Pecan Pie
Sidecar
Pierre Ferrand 1840 Cognac | Blood Orange Purée | Lemon | Lo-Fi Vermouth
Spring Pea Salad
English Peas | Asparagus | Pea Tendril | Sunflower Granola | Feta | Grapefruit Vinagrette
Wildsong Sauvignon Blanc | Hawks Bay, New Zealand
Third Course
Bœuf Bourguignon
Garlic Pomme Purée | Seared Broccolini | Crispy Shallots | Mushroom Conserva | Au Jus | Fines Herbes
Chateau Chapelle D'Alienor | Bordeaux, France
Dessert
Chocolate Mousse S’mores
Marshmallow Meringue | Graham Crumble | Hershey Chocolate
Van Zellars & Co Porto Ruby | Douro, Portugal
Intro to Wine
04/25/24
Amuse-Bouche
Cacio de Pepe Gougères
Crispy Pork Lardon | Egg Yolk Jam | Cracked Pepper | Chervil | Parmesan Cheese
Azimut Cava Nature Brut | Catalonia, Spain
First Course
Tuna Crudo
Aguachile | Pickled Watermelon Radish | Salsa Fresca | Cilantro | Chulpe | Tomato Oil
Tenuta Civranetta Pinot G11910 | Veneto, Italy
Second Course
A Tour of Italy
05/30/24
Bread
Focaccia Pesto | Fontina Espuma
Umani Ronchi Vellodoro Pecorino
Sea Bass Crudo | Parm Leche de Tigre | Olives | Sweet Chili Peppers | Micro Basil | Tomato Oil
Apertivo
Grasparossa di Castelvetro Gibe Lambrusco
Primo
Raviolo | Lamb | Goat Cheese | Mint | Gremolata | Brodo Di Manchego | Crispy Shallots
Statti Calabria Gaglioppo
Intermezzo
Rhubarb Lime Granita
Il Secondo
Salsicca | Charred Fennel-Leek Purée | Spring Caponata | Agrodulce | Parm Frico
Terredora di Paola Aglianico
Dolce
Zabione | Berries | Biscotti Ciccolato
