thewanderingeater:
Bar area
thewanderingeater:
Dining rooms and open kitchen
thewanderingeater:
Knights of Columbus cocktail
thewanderingeater:
Large bread service with Oaxacan honey butter, herb butter, goat milk butter, leek caper anchovy oil amd pickled peppers
thewanderingeater:
Chitarra, Alaskan King Crab, Calabrian Chilies, Crab Bisque
thewanderingeater:
Whole duck cassoulet with pork belly,braised cranberry beans, duck legs confit
thewanderingeater:
Winter succotash
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Potatoes Robouchon
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Pre-dessert - green tea gel, peanuts
thewanderingeater:
Chocolate covered foie gras
thewanderingeater:
Beets, chocolate cream, aerated chocolate, beet sherbet
thewanderingeater:
Coconut creme brulee, passion fruit cream, mango compote, coconut milk jam
thewanderingeater:
Laminated brioche
thewanderingeater:
Whole roast duck glazed in lavendar honey
thewanderingeater:
Whole duck cassoulet with pork belly,braised cranberry beans, duck legs confit