7 courses, food and wine curated by Adam Fleischer, and menu prepared by Chef Adam Fleischer, Chef Aric Deangelis, and Chef Charlie Umland
1
Crudo, Tobiko, Garnishments
Collin Cremant de Limoux-NV, France
2
Winter Greens Salad, Citrus
2020 Abbazia Novicella Kerner, Italy
3
Roasted Root Vegetable Assortment
2020 Mt. Eden Chardonnay, CA, USA
4
Smashed Brussels Island in Bacon Dashi
2020 Guigal Côtes du Rhône Blanc, France
5
Pimenton Poached Potato Surgery
2013 Bodegas R. Lopez de Heredia Viña Tondonia, Viña Cubillo Rioja Crianza, Spain
6
Pork Shoulder Confit, Grits, Demi
2020 Revelry Cabernet Sauvignon, WA, USA
7
Chocolate and butterscotch preparation with hazelnuts
Quinta do Noval, 10yr Tawny Porto, Portugal
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