Da Feira Ao Baile

DESSERT GLASSES CARUSSIN 12 ‘Filari Corti’ Moscato, IT 2013 CAMIN LARREDYA 16 ‘Au Capceu’ Jurançon, FR 2011 QUINTA DO NOVAL 17 Late Bottled Vintage Porto, PT 2008 VINHOS BARBEITOS 22 Rare Wine Co. Historic Series ‘New York Malmsey’ Madeira, PT NV CHÂTEAU DOISY-VÉDRINES 24 Sauternes, FR 2011 RAMOS PINTO 28 ‘Quinta do Bom Retiro’ 20 yr Tawny Porto, PT D’OLIVEIRA 48 Boal Madeira, PT 1977 DESSERT BOTTLES CHÂTEAU DOISY-VÉDRINES (375) 92 Sauternes, FR 2011 KRACHER (375) 225 ‘Grand Cuvée #6’ TBA, Burgenland, AT 2011 KIRÁLYUDVAR (500) 238 ‘6 Puttonyos’ Tokaji Aszú, HU 2005 CHÂTEAU GILLETTE (375) 298 ‘Crème de Tête’ Sauternes, FR 1989 CHÂTEAU D’YQUEM (375) 458 Sauternes, FR 2002 CHEESE CHEESE PLATTER BY ANNE SAXELBY Grayson - Raw Cow, VA / Snow Camp - Cow & Goat, NC Mixed Drum - Raw Cow, VT / Tomme du Berger - Goat & Sheep, FR Comté Reserve - Raw Cow, FR / Bayley Hazen Blue - Cow, VT 3 Pieces 17 5 Pieces 23 DESSERTS DESSERT OF THE MONTH Food & Wine Magazine by Gesine Bullock-Prado P

CHEFS CLUB BY FOOD & WINE Chefs Club by Food & Wine offers its guests a curated menu made up of signature dishes from four contributing chefs. This line-up is selected by Food & Wine Editor-in-Chief Dana Cowin from among the recipients of the magazine’s prestigious Best New Chef awards. Some of the most brilliant, innovative cooks in America and around the world will share their recipes in the restaurant. Meanwhile they will make regular appearances in the Chefs Studio, an intimate open kitchen and private room at Chefs Club designed for parties, cooking classes and special dinners. These are the chefs for our New York launch: Gabriel Rucker, Best New Chef 2007 A lover of offal and ‘little birds with bones,’ Rucker is the chef and co-owner of Le Pigeon and Little Bird Bistro in Portland, OR. Not one to follow recipes, Gabriel cooks off the cuff in a style that is at once classically French and undeniably American. Erik Anderson, Best New Chef 2012 Chicago-born Anderson spen