Table setting

Last tomatos of the season

Potato pancakes served with cranberry chutney as a starter

Hot chocolate

First small plate of apple, radish, house cured salmon and lightly pickled green beans

Wild rice pudding with chestnuts, celeriac and beurre blanc

98 degree Prunier Cogniac

Goat stew with assorted mushrooms, roasted carrots and a mustard puff pastry

Sweet pumpkin puree, pear and pumpernickel encrusted marzipan

Meal prepared by Phil Kerrigan, Ben Turner and Matt Papich . Served by Devon Deimler, Joyce Kim Matt porterfield and Heidi Gustafson. Menus drawn by Heidi Gustafson. Photos by Joyce Kim. Music selections by Dustin Wong. Wines paired by Ian at the wine source.

1-2008 Inama Vin Soave, Soave Classico
2-2008 Macon_La Roche Vineuse, Blanc
3-2007 Cavallotto, Dolcetta d’Alba (vigna scot)
4-2006 Monthelie (burgundy)