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Smoked Ham hock and Cannellini Bean puree, Sauce Gribiche, Truffled Salt
White bean soup made with the bottom part of the leg of the hog
“Smoked Hock” & egg .. Gribiche is a hardboiled egg sauce
Garnishing with truffled salt is never a bad idea…
Weingut Ökonomierat Rebholz, Pinot Blanc 2009 Pfalz
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Lobster & Peekytoe Crab Salad, Hearts of Palm, Poached Grape, Tarragon Vinaigrette
The Highlights ~ Fresh lobster & Peekytoe crab are both from Maine
Both poached & tossed in creamy tarragon vinaigrette
Sweet Lobster & Savory Crab blend with accents of robust Hearts of Palm and crisp grapes
Jean-François Mérieau, Vouvray “Fleuve Blanc” 2005 ~ Loire
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Cider Poached Pork Belly, Chard Wrapped Sweetbreads, Lentil Stew, Apple-Frisee Slaw
Giant slab of bacon cooked in apple cider
What can go wrong?
Sweetbreads rolled and wrapped in leaves of Swiss chard for subtle bitterness
French green lentils stewed together with carrots and onions for an earthy tone
Lentil stew, carrots & onions balance the fattiness and richness of the meat
Sattler, St Laurent 2006 Neusiedlersee-Huggeland
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Creekstone Dry Aged Prime NY Strip, Parsnip Presse, Black Trumpet Mushrooms, Blue Cheese
Creekstone farms is an antibiotic free farm with all natural beef
Cut to simulate the look of Filet Mignon… “Eats like a strip & tastes like a strip”
Presse is a fancy term for puree
Bordeaux Blend, Page Wine Cellars 2003 ~ Napa
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Poached Pear, Frangipane, Pate Sucree, Coco Crisp
Bosc Pears are poached in a spiced white wine
Frangipane is an almond paste used to fill the tart pastry with the pears
Meaning, “the ratio of ingredients”, Pate Sucree is another fancy name for tart shell
Konzelmann Vidal Ice Wine 2006 Niagara-on-the-Lake
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Executive Chef: Shane Devereux
Sommelier: John Dirga
Cocktails: Lance Warner
