Served at Justin Smillie’s Dinner on September 28th, 2013

Crispy Artichoke

Preserved Meyer Lemon

Foie Gras Torchon

Raw Beet

Dom Pérignon Vintage 2004
First Course

Heirloom Tomatoes, Cucumber, and Radish

Dom Pérignon Vintage 2002
Second Course
Charred Quail

Fig, Raw Beet, and Crème Fraîche

Domaine Chanson Bourgogne 2011
Third Course
Roasted Gnocchi

Pennsylvania Mushrooms

Il Poggione Rosso di Montalcino 2011
Fourth Course    
Slow-Roasted Short Rib

Castelvetrano Olives, Celery, and Walnuts

Two Hands Angels' Share Shiraz 2012
Fifth Course
Caramelized Ricotta

Fall Fruit and Meyer Lemon

Kracher Beerenauslese Cuvée 2010
Ritz-Carlton New York, Central Park
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