Sunday October 30th @ Milk and Honey

-Amuse Bouche-

Hope Ranch Oyster, Bacon, Celery, Potato, Baby Onion, Buttered Oyster Broth
- NV Adami Bosco di Gica Prosecco -

Burrata Cheese, Cherry Tomatoes, Joelle Olive Oil, Arugula, Toasted Garlic Bread
- 2010 Terradora Di Paolo Falanghina, Irpinia, Italy -

Risotto, Local Shrimp, Grilled Radicchio, Walnuts
- 2009 Chateau Gaillard Gamay, Touraine, France -

House-made Chorizo, Polenta, Spinach, Bechamel
- 2004 Michel Gahier Arbois Chardonnay, Jura, France -

Dark Chocolate Brownie, Peanut Butter, Mascarpone, Market Berry Preserves
- 2000 Domaine Cady Coteaux du Layon, Loire, France -

$100 per person suggested donation 
Cash Only Please
(includes wine pairings, tax, gratuity)

Menu Subject to Last Minute Changes Due to Seasonal Availability or Chef's Whim

Seatings for this dinner will be 6:00 and 8:30 and will be limited to 16 people each

Please R.S.V.P to sparepartsbistro@gmail.com if you would like to attend.  Seating is first come first served and will fill up fast.

THANK YOU

A huge thank you to all who came out last night.  I am exhausted and proud.........Pics from last night and the next menu coming soon

First Dinner Menu-Oct. 3rd @ The Pub (224 Helena Ave.)

-Amuse Bouche-

Salt-roasted Fingerling Potato, Smoked Salmon, Creme Fraiche, Shallot, Tobiko 
- 2010 Le Galantin Bandol Rosé-

Heirloom Tomato Soup, Bacon, Talleggio, Sourdough Bread

  -2010 Erste + Neue St. Magdalener "Grobnerhof" Schiava/Lagrein-

Local Rock Crab, Lane Farms Corn, Jalapeno, Cilantro

 -2006 Erben Von Beulwitz Kaseler Nies'chen Riesling Kabinett en Magnum-

Garlic Fennel Sausage, Polenta, Wild Mushrooms, Madeira

 -2008 Confuron-Cotetidot Bourgogne-Rouge-

House-made Ricotta, Honey, Berries, Mint

-1989 Domaine Brunet Demi-Sec Vouvray-

$100 per person suggested donation 
Cash Only Please
(includes wine pairings, tax, gratuity)

Menu Subject to Last Minute Changes Due to Seasonal Availability or Chef's Whim

Seatings for this dinner will be 6:30 and 8:30 and will be limited to 16 people each
Please R.S.V.P to sparepartsbistro@gmail.com if you would like to attend.  Seating is first come first served and will fill up fast.