Feast

First Course

- a selection of local oysters -

- champagne szichuan pepper granita -

- blood, navel, and cara cara orange salad -

- bocarones and green olives -

* Cremant-Lucien Albrecht NV *

Second Course

- grilled sardines -

- crispy caramelized onions with drunken golden raisins -

- cucumber-elderflower sorbetto with watermellon radish -

* Alberino--Burgans 2006 *

Third Course

- pan-roasted quail -

- fig-carrot stuffing -

* Pinot Noir-Erath Dundee Hills 2005 *

Fourth Course

- hanger steak chimichurri -

- black turtle beans -

* Brunello-Poggio Nardone 2000 *

Fifth Course

- a selection of cheeses -

* Muscatel--Corona de Aragon NV *

Sixth Course

- gelato di riso -

- feast house made truffles -

- Jasmine Tea, Yargichefffe Coffee -

- Fig & Hazelnut Biscotti -

* Feast House Limoncello *