Medi Fusion June 6th, 2014

cocktail hour Segura Viudas Aria Brut Cava, Spain

one “amuse” smoked oyster ravioli, phyllo, bouillabaisse aspic Segura Viudas Aria Brut Cava, Spain

two "spaghetti and meatballs" squid ink, linguine, falafel, za'atar pesto Dalla Terra, Riff Pinot Grigio, Italy

three "salad" tomato, feta, mint, carbonated watermelon, balsamic Casal Garcia Vinho Verde Rosé, Portugal

four "intermezzo" pomegranate sorbet, arak shooter

five "fowl" chicken baklava, honey, pistachio, phyllo, herbs Louis Jadot Macon-Villages, Burgundy, France

six "fire and ice" lamb, harissa, olive oil, yogurt gelato, tzatziki Boutari Nemea, Greece

seven "dueling dessert" tiramisu and a pousse café, tiramisu

Menu developed and prepared for your pleasure by Executive Chef Paul Wilson and Sommelier Greg Donnini of "Papa Ganouj" Restaurant, opening soon in The Pearl District.