Sixteen bottles, five of them poured tonight.
A short list, mostly growers who farm their own vines, three from the North Fork. June Farrell writes it and changes a bottle when it stops tasting like the menu.
Tonight's pairings.
Wine, five pours, 85.
- 01
- Blanc de BlancsHalloway Field 2021
- 02
- Ribolla Gialla 'Macerato'Cantina Lumen Basso 2021
- 03
- Riesling Trocken 'Schiefer'Weingut Oberkalt 2022
- 04
- Cabernet Franc 'Low Fence'Halloway Field 2021
- 05
- Riesling Auslese 'Schiefer' (375 ml)Weingut Oberkalt 2018
Tea and ferments, five pours, 55.
- 01
- Genmaicha, cold-steeped twelve hours
- 02
- Verjus and sorrel, sparkling, made here
- 03
- Hojicha roasted in the kitchen, warm
- 04
- Fermented blackberry and birch, still
- 05
- Oolong, 2009 harvest, hot
Opening the wine list.
Bring a bottle.
Corkage is 40 a bottle, one bottle for every two guests, and not a bottle we already pour. We will open it, decant it if it wants that, and pour it with the course it suits.
For guests who do not drink, and some who do.
The tea pairing started with one guest who came every month and never drank. We were pouring her water, and she deserved better.
Notes on the tea pairing →Book the pairing.
Five pours for 85, or the tea and ferments for 55. You choose per guest on the next page, and you can change your mind at the counter.
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