Chablis Dinner
November 19, 2013
First
asian pears and autumn grapes with arugula. st agur and toasted walnuts
Second
kampachi crudo with carrot puree, green harissa and pomegranate sasa
Third
pancetta wrapped ling cod with green cabbage, chestnuts and grapes verjus
Fourth
pork scaloppini with sweet potato, dandelion, crushed pepitas, dates and mascarpone
Fifth
selection of cheeses with griddles tavern toasts
