Danielle Ayer
Talulla | Cambridge, MA | March 2020
Featured Pairings & Cocktails
Tuna Crudo, Daikon Radish, Marinated Hijiki, Toasted Sesame Oil, Double Brewed Soy Sauce, Blood Orange, Black Sesame paired with Riesling, “Mellifluous Elements,” Eva Fricke, Rheingau, Germany, 2016
Squab Breast, Liver and Foie Gras Mousse Ravioli, Celery Root Purée, Maitake, Thyme Jus, Chestnuts paired with Syrah, Domaine des Miquettes, Saint-Joseph, France, 2014
Celery Root Agnolotti en Brodo, Charred Onion Broth, Braised Short Rib, Pickled Pepper paired with Sangiovese, Casina di Cornia, Chianti Classico, Italy, 2016
Chocolate: Dulce de Leche, Chocolate Cake, Mexican Chocolate Ice Cream, Chili-chocolate Tuile, Chili Crémeux paired with Arinto/Galego Dourado, “Carcavelos,” Quinta Dos Pesos, Portugal, Lisboa, 1990
Sazerac: Rye Whiskey, Peychaud Bitters, Absinthe, Sugar
Lula’s Julep: Vodka, Sour Tangerine , Mint, Lemon
The Lawson: Cognac, Oloroso, Apple Chai Syrup, Lemon
Photography by Jaclyn Warren
