Drink:
- Blanc de Blancs, Parigot & Richard N/V
- Savennieres, “L’Enclos,” Morgat 2006
- Tempranillo, Tinto Pesquera 2005
Food:
- seared ahi tuna carpaccio with sambuca fennel, orange aioli, cara cara oranges, 2009 olio nuovo
- hamachi crudo with ginger creme frâiche, avacado, paprika oil
- deviled eggs with marinated boquerones
- saffron arancini stuffed with smoked mozzerella
- and three cheeses I forget the name of
