Soul of Winter

Menu

• Hors d’Oeuvre
  • Escape Sourdough with Whipped Farmer Cheese, Pickled Truffles, and Dill Weed
  • Lightly Charred Ostrich Tartare with Burnt Onion Gelée, Sweet Onion Juice, and Blossoms
  • Puffed Pollock Crackers with Autumn Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm
  • Sulfur Bean Panisse with Sweet Potato Mostarda and Pickled Yellow Carrots
  • Champagne Drappier Brut Nature Rosé NV
  • The Spice Trade Cocktail by Gaur Spice Whiskey
  • Foss Marai Roos Spumante Brut NV
• Dinner
  • Ocean Water–Poached Cusk with Cured-and-Smoked Cusk, Aerated Oyster Crisp, Bay Powder, Oyster Sauce, Sea Urchin–Miso Purée, Chicken of the Woods Mushrooms, and Green Crab Noodles
  • St. Pauls Pinot Bianco Plötzner 2014
  • Rye and Wheat-Berry Porridge with Slow-Cooked Duck Egg Yolk, Cabbage, Sunchokes, Thai Basil, and Winter Squash
  • St. Pauls Pinot Nero Passion Blauburgunder Reserva 2013
  • Rabbit Sausage with Hen of the Woods Mushrooms and Creamed Sprouted Farro
  • ​Joseph Drouhin Chambolle-Musigny Premier Cru 2012
  • Dry-Aged Venison with Ash-Cooked Beets, Cloves, and Smoked Blue Cheese Purée
  • ​Jean Edwards Cellars Seventy Four-Forty One Cabernet Sauvignon 2012
  • Dessert Collaboration > Foamed Parsnip Milk with Apple Sponge Cake, Cider Candy, and Bee Pollen; and Candied Parsnip with Parsnip–Almond Cheese, Apple Curd, Whipped Cider, and Smoked Caramel Sorbet 
  • Castello di Brolio Vin Santo Del Chianti Classico 2006