“Cool and Composed”

cocktail hour Rum Punsch Batavia-Arrack, Cider, Orange, Bitters

amuse Missouri Caviar Crepe, Quail Egg, Potato Andre Delorme, Brut Reserve, France, N.V.

one Fluke Crudo Green Apple, Pickled Lime, Yogurt Salomon, Gruner Veltliner, Austria, 2011

two Braised Octopus Maitake, Bone Marrow, Leek, Chili Maison Bleue, Viognier, Washington, 2010

three Broccoli Salad Smoked Pine Nut, Horseradish, Hijiki, Squash Domaine Berthet-Bondet Cotes Du Jura Tradition, 2007

four Lamb Loin and Shoulder Prickly Ash, Charred Eggplant, Shallots Mollydooker "The Boxer", Shiraz, Australia, 2010

five Apple Cake Ricotta, Oats, Apple Cider Chateau La Riviere, Sauternes, France

This menu developed and prepared by Owner/Chef Ryan Brazeal of a coming soon restaurant called Novel