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hudson valley seared foie gras, brulee pineapple, caper berries sorelle bronca, prosecco, Italy NV
roasted cauliflower, sweet peas, market potatoes, lemongrass-coconut broth, opal basil kim crawford, pinot gris, N.Zealand 2006
fresh cut fettuccini, ipswitch clams, heirloom yellow tomato-fennel confit, tuscan kale tormareca, chardonnay, Italy 2005
herb garoxta risotto, pencil asparagus, organic fava beans, artichoke-nicoise olive sauce
black angus, haricots verts, sauce bordelaise chateau lagarosse, bordeaux, France 2002
ice cream sandwich, pot de cream, chocolate fondant with dulce de leche
chocolate sauce fonsecca port NV



