MENU

• Hors d’Oeuvre
  • Scrapple Croquettes with Orange–Maple Curd
  • Country Pork–Foie Gras Terrine with Pickled Vegetable Relish
  • Green Garlic–Potato Bisque with Chorizo
  • Domaine Barmès Buecher Crémant d'Alsace Brut 2010

• Dinner
  • Housemade Lomo–Wrapped Marvesta Shrimp with Pistou, Smoked Paprika Vinaigrette, and Grilled Bread
  • Château Turcaud Entre-Deux-Mers 2011
  • Smoked Scallops with Crispy Pigs’ Feet, Baby Carrots, Coriander, and Preserved Lemon
  • Proprietà Sperino Rosa del Rosa Coste della Sesia Rosato 2011 (in magnum)
  • White Wine–Braised Pork Cheeks with Twice-Baked Fingerlings, Chive Purée, and Slow-Roasted Tomatoes
  • La Monacesca Verdicchio di Matelica 2010
  • Roasted Pork Tenderloin with Spring Onions, Morels, and Bacon–Honey Gastrique
  • Cairel Dolcetto d'Alba 2010
  • White Chocolate Shortcake with Strawberry Sherbet and Black Walnut–Barbecued Baby Back Rib Praline
  • Pichierri Primitivo di Manduria Dolce 2004