Kampachi Crudo, Tomato, Garam Masala, Shallot, Ginger Confit, Avocado Purée, Almond paired with Chardonnay, Champagne Étienne Calsac, “L'échappée Belle,” Extra Brut, Champagne, France, NV
King Crab Chawanmushi, Sauce Nantua, Hon-Shimeji Mushroom paired with Chardonnay, Domaine Bachey-Legros, “Les Grands Charrons,” Meursault, Burgundy, France, 2017
Steelhead Trout en Croûte, Buttermilk, Mushroom Duxelles, Snap Peas, Dill paired with Sauvignon Blanc/Semillon, Château La Garde, Grand Vin de Graves, Pessac-Léognan, Bordeaux, France, 2012
Rohan Duck Breast, Pickled Green Strawberry Relish, Rose Vinegar, Crispy Green Garlic, Duck Leg Rillette, Sunflower Seeds, Caramelized Fennel, Chamomile, Raw Honey, Nasturtium paired with Grenache/Syrah/Mourvedre, Domaine de Montvac, “Adage,” Gigondas, Rhone, France, 2018
Photography by Will Blunt
Graft Wine Shop