Citricos

2/17/2011

I had planned on having the Romaine Salad, but Chef Phillip recommended the Grilled Georgia Quail (14) with Florida Honey and Lavender Rub, Artisanal Greens, Tri-colored Carrots and Salsify with an Opal Mustard Emulsion which I got with the recommended wine pairing of Gewurztraminer, Trimbach, Alsace ’07 (10).