Dinner 21

dinner no.21, march 23 & march 24

 

first course

fried potato, lemon yogurt, green olive, preserved lemon, dill with 2015 verdejo

 

braised beef phyllo dumpling, ginger, prune, almond yogurt, basil with 2015 grechetto

second course

 

pork spare ribs, rose/coriander/thyme rub, honey, chermoula with 2013 syrah

third course

 

saffron braised chicken thighs, sweet vermicelli with raisins and cinnamon, spiced carrots, stewed lentils, roasted eggplant and tomato with 2013 Moroccan red blend

fourth course

 

millefuille, chocolate royal icing, orange blossom pastry cream, almond pastry cream with a sazerac

fifth course