Pickled canary melon with salted cucumbers

Pan seared carrots for the main course

Chicken soup with fennel spatzal and star fruit

Fried goat cheese for the eggplant salad

Grilled baby eggplant with fried goat cheese, green tomato – parsley puree and daikon radish

Braised oxtail with cold bean salad, grilled carrot and chard

Scotch soaked plums with ricotta on a ginger bread cookie

Cappuccino made with ‘Espresso Discreet’ house blend from Bluebird Artisanal Coffee Roasters

New custom chocolate mold…

Meal prepared by Phil Kerrigan, Ben Turner and Matt Papich . Served by Devon Deimler, Joyce Kim and Heidi Gustafson. Menus drawn by Heidi Gustafson. Photos by Joyce Kim. Music selections by Zack Leiner. Wines paired at the Wine Source

1- 2008 Chverny, Domaine du Salvard
2- 2008 L’hortus de Bergerie Classic,  Montferrend white wine