Frog and Peach

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Wines of Summer, Wine Dinner

With  Mark Altom

Thursday, June 23, 2016, 7:00

$120 all inclusive

First Course

Smoked Pulled Pork Terrine
Tomato Onion Relish, Potato Roll Crisp, Grainy Mustard

Bedrock Rosé of Mourvèdre ‘Ode to Lulu’
Sonoma, California, 2015

Second Course

Portugese Ocotpus a la Plancha

Watermelon, Mint, Citrus, Chorizo Oil

Argyros Estate Assyrtiko, Santorini, Greece, 2015

Third Course

Provenҫale Vegetable Tart
Smoked Goat Cheese, French Olive Oil

Domaine du Pesquier Gigondas, Rhône, France, 2013

Main Course

Barbecued Beef Brisket
Cipollini Onion, Cornbread

Bedrock Heritage Red, Evangelho Vineyard,
Contra Costa County, California, 2014

Dessert

Tomato Sorbet
Strawberry, Cucumber, Meringue Tuile

La Spinetta ‘Biancospino’ Moscato d’Asti, Piedmont, Italy, 2015

Bruce Lefebvre Chef/Proprietor