“Soil and Sea” November 3rd, 2013

cocktail hour Snacks puffed fish skin, tempura, oyster Saint Hilaire Blanquette de Limoux, Pompelmo soda and lemon verbena liqueur

one Spot Prawns cultured milk, fennel, calamansi, black shallot Domaine du Tariquet Classic Cotes de Gascogne, France

two Sea Urchin Toast pumpkin, aged peppers, radish, lime The Hermit Crab Viognier Marsanne, Australia

three Turnip and Miso Soup salsify, sunchoke, wood ear, beet King Estate Pinot Gris, OR

four Grilled Monkfish maitake, parsnip, fresh and fermented red cabbage, black sesame Joel Gott Riesling, Columbia Valley, WA

five Banana buttermilk, walnut, honey De Bortoli Noble One Botrytis Semillon, Australia

This menu developed and prepared by Chef Jonathan Ponzer, Sous Chef at The River Club