Jerusalem Artichoke Soup with Dungeness Crab, Pear, Brown Butter, and Fines Herbs
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Sauteed Maryland Wild Stripe Bass with Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach, and Spinach Vin Blanc
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Boudin Blanc with Flageolet Beans, Applewood Smoked Bacon, and Dijon Mustard Jus
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Veal Breast Roulade with Savoy Cabbage Puree, Red Pearl Onion, Baby Carrot, and Egg
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Pascal Beillevaire Farmstead Cheeses: Fumaison, Secret du Couvent, Morbier
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Sicilian Rose Cocktail: Campari, Vermouth, Averno, Blood Orange
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Fig Cocktail: House Made Fig Liquor, House-Infused Blueberry Vodk,. Ginger Simple Syrup, Lime, Fresh Rosemary Blossoms
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Green Monk Cocktail: Lemon Juice, Rosemary Simple Syrup, Lemon-Infused Vodka
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Vespa Sidecar Cocktail Brandy, Chamomile Grappa, Triple Sec and Fresh Meyer Lemon Juice
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The Girl and the Fig
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The Girl and the Fig
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Executive Chef John Toulze
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Mixologist Chris Tunstall
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Chef de Cuisine Chris Jones
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Chef John Toulze, Chef de Cuisine Chris Jones, and Mixologist Chris Tunstall of the girl and the fig - Sonoma, CA
Photo: Antoinette Bruno | January 2009
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