St. Anslem

Blue Crab Deviled Eggs (chive/tarragon)
Lamb Merguez with parsnip-walnut purée, sweet potatoes and brussel sprouts
Oysters from Rapponoak, Chesapeak Bay with smoked herb butter and lemon juice
Butcher’s Steak - Hanger steak with garlic butter
Cauliflower with tahini, puffed amaranth and pickled cauliflower stem (?)
Grilled Carrots with black garlic, dates, fish peppers
Creamy Spinach

Malbec (easiest to drink)
Cab
Zinfindel (sweetest)Leia mais