Starting with fresh Grapes and salted plums

Freshly baked walnut bread

Braised leaks for the main course

String beans, Swiss chard,  hard boiled egg with harissa

Pulled pork pastry with micro green salad and braised leek

Corn bread pudding with a sesame britle

Roasted chestnuts for an after dinner snack

Cappuccino made with Espresso Discreet House blend from Bluebird Artisanal Coffee

after dinner sometimes chocolates

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 Justin Levy. Wines paired by will at the wine source.

wines

1st-2007 Chianti Classico, Il Picola Borga
2nd-2008 Saint Cosme, Cote Du Rhone
3rd-2008 Vinho Verde, Aleleda Fonte