Open Home Restaurant November 1, 2014

IMG_4297 (1)So much fun to host last night! PASSING

Bacon and Shallot Thyme, Long Island Twice Cooked Duck, Cauliflower Sesame and Parsley, Flat Iron Steak with Watermelon Radish and Kohlrabi, Girasol with Brussel Sprouts Lemon and Garlic, Baked Egg with Burgundy Truffle

Thyme and Lime Vodka Cocktail, Domaine La Blaque Pierrevert Rose 2013


Lamb Shoulder with Eggplant and Sorrel, Oatmeal Bread

Clos du Mont-Olivet Cotes du Rhone Vielles Vignes 2012 

Chanterelle, Chestnut, Beet, Arugula and Chickweed Salad, Spelt Olive Oil Rosemary Roll

La Slina/Giorgio Cichero Gavi 2013 

Rockfish, Chard, Sweet Potato and Leeks, 48 Hour Farm Bread

Ch. de Vaux Pinot Noir "Les Hautes-Bassieres" Moselle 2012

Dancing Fern Cheese with Walnut Cracker

Soft Gingerbread with Crimson Crisp Apples, Frozen Caramel and Candied Pecans

Domaine de Martinolles, Cremant de Limoux Rosé NV

Bites: Mini Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Chocolate Coconut Pistachio Chip Drops

Take Away: Sweet and Salty Pumpkin Seeds