“Nine Year Friendship Founded On Food” Wednesday, May 30, 2018

cocktail hour Snazarac - rye, absinthe, peychauds, basil, escargot Unnamed cocktail - vodka, rose, tea, saffron, lemon

one amuse bouche

two trout rillettes pork belly, brussels, cauliflower, crostini Alsace Riesling

three chicken baklava honey, cashew, phyllo, dandelion Slovenian Ribolla Gialla

four carbonated berry

five bouillabaisse cod, conch, shellfish, hibiscus, tomato, saffron California Rosé

six wellington lamb, duxelles, bread pudding, carrot California Syrah

seven pan perdu - brioche, brie, rhubarb, strawberry, foie-lato Italian Moscato

Menu created by Owner/Executive Chef, Paul Wilson, Gastronomic Engineer Owner, Greg Donnini, Wine Professional of Boston Title & Abstract