Home Restaurant Saturday April 7

We enjoyed our evening last night thanks to our fabulous guests, farmers, wine importer and other purveyors who provided us with ingredients... PASSING

Fiddlehead Ferns, Scrambled Eggs with Wild Chive, Watermelon Radish with Parsley, Smoked Potato with Truffle Salt, Seared Scallop with Pickled Ginger, Shad Roe with Sorrel, Grilled Rabbit with Grainy Mustard

Lemon Balm Vodka Cocktail, (Chateau Les Valentines) Cotes du Provence ROSE Estate 2011


Pork Shoulder with Baby Kale, Morels and Ramps– 48 hour Bread

(Chateau Pradeaux) Bandol Rouge 2005 

Turnip and Black Walnut Gratin with Asparagus, Salad Mache and Argon Oil– Olive Oil Herb Bread

(Jonathan Pabiot) Pouilly-Fumé 2010

Halibut with Salsify, Carrots, Leeks, Chard and Black Rice– Cornmeal Bread

(Francois Gaunoux) Bourgogne Rouge 2007

Harbison Cheese with Walnut Cracker

Banana Cake with Frozen Vanilla, Champagne Mango, Oranges and Candied Hickory Nuts

(Moutard) Brut Champagne Grand Cuvee NV

Bites: Chocolate Cake with Beets, Coconut Almond Macaroon, Salty Chocolate Macadamia Nut Biscotti

Take Home: Fig, Walnut and Chocolate Bread