Dinner January 17, 2017
PASSING
Wood Grilled Chicken Thigh with Celery Root, Cauliflower Puree with Caviar and Chive, Flat Iron Steak and Watermelon Radish, Parsnip and Baby Beet, Seared Scallop with Turnip and Turnip Greens
Bay Leaf Vodka Cocktail, Chateau La Rame Bordeaux ROSE 2015
SEATED
Rockfish with Brussel Sprouts and Pickled Ginger, Sesame Roll
Jean-Claude Thevenet St. Veran 'Clos de l'Ermitage' V.V. 2014
Black Trumpet Mushroom Salad with Bacon and Frissee, Olive Oil Buckwheat Bread
Jean Royer Le Petit Roy 2015
Lamb Shoulder with Girasol, Leek and Chard, 48 Hour Bread
Domaine Creve Coeur Cotes du Rhone Villages 'Sablet' 2014
Grayson Cheese with Cracker
Cashew Torte with Avocado Coconut Cream, Pineapple and Cashew Coconut Brittle
Tissot Crémant Rose
Bites: Salty Rosemary Biscotti, Chocolate White Chocolate Chip Drops, Coconut Macaroons
To Go: Oatmeal Thins with Chocolate and Caramelized Ginger