“Where I'm from, where I've been, and where the hell am I going.”

Cocktail Hour Vin d'orange & Aperol

Dinner

one bread and butter focaccia and whipped lardo Baumard Cremant De Loire Rosé, Loire, France

two salumi lardo, ciccioli, guanciali, country ham, liver mousse, fresh ricotta, pickled vegetables 2009 Trefethen Dry Riesling, Napa, California

three garden assorted micro greens, baby vegetables, edible soil, rocks 2009 Jean Marc Brocard, Chablis, France

four neither sweet nor bread crispy sweetbreads, rapini, salsa verde, demi, arugula, lemon 2009 Champalou Chenin Blanc, Vouvray, France

five prosciutto and melon prosciutto ice cream, melon, balsamico

six swine pork & salt 2009 Peay Vineyards Cep Pinot Noir, Sonoma Coast, CA

seven PB&J peanut butter semifreddo, strawberry orange marmalade, cinnamon toast Alvear Pedro Xeminez Solera 1927, Spain

eight bacon and eggs bavarian creme doughnut, bacon Alvear Pedro Xeminez Solera 1927, Spain

nine bacon and eggs II candied bacon ice cream, pecan pie Alvear Pedro Xeminez Solera 1927, Spain

This menu & drink pairings developed and prepared for you by Executive Chef Kristopher Janik of Robust Wine Bar & Café