Hey, I only had a menu in my files that had clearly become stained from being on the table during dinner. Such is life. I was playing with some ideas I got from working at American Renaissance, by then closed, from chef Eric Blauberg – who was a big proponent of fruit in savory dishes.
1989 Métaireau Muscadet de Sèvre et Maine sur lie “Grand Mouton”
1987 Argyle Cuvée Limited Rosé
1988 Boisson-Morey Meursault-Goutte d’Or 1er Cru
Etienne Brana Framboise