#THROWBACKTHURSDAY

AMUSE | CHICKEN LIVER + CARAMELIZED ONION PATE
apple + port gelee

FARRO + CALAMARI SALAD
cucumber, lemon, olive oil, basils

DRAKE FARM’S CRISPY GOAT CHEESE
braised de puy lentils, glazed beet, frisee

BRAISED OXTAIL SHEPHERD’S PIE
savoy cabbage, weiser farms carrot

BUTTERNUT SQUASH + BLACK BEER BREAD PUDDING
honey + thyme ice cream, bourbon apple caramel

VERMENTINO
Ryme, Las Brisas Vineyard, “Hers”, Carneros, 2016

SANCERRE
Pierre Riffault, Les 7 Hommes, ’16

SYRAH
Holus Bolus “Franc De Pied”, St Rita Hills, ‘14

BEN RYE
Passito di Pantelleria, Sicily