A cutting-edge restaurant and classic wine bar combined,
this gastronomic experiment is a multidimensional success. Executive chef
Don Schoenburg has compiled a menu heavy on fish and wild game, lending
itself to harmonious pairings with selections from the tremendous wine list.
Kick things off with a delightful duck confit with soy sauce and chili
flakes accompanied by the malbec, followed by a grilled pork chop with
sautéed Brussels sprouts, house-cured bacon, white truffle and Granny Smith
apple alongside a nice Cote du Rhone. The more adventurous may choose the
half-pound elk burger with braised lamb belly, wild boar bacon and duck egg
or the Dijon-crusted rabbit with andouille sausage and linguini.
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