Molly Greene
Saison | San Francisco | July 2022
FEATURED DISHES
Pinot Noir, Robert Sinskey Vineyards, Rosé “Vin Gris,” Los Carneros, California, 2021 paired with (1) Dry Aged Pacific Amberjack; (2) Grilled Sake Lees-marinated Amberjack Belly, Fermented Chile, Butter; (3) Lettuce, Shiso, Mint; (4) Citrus Gelée, Warm Mint, White Fermented Kohlrabi, Chrysanthemum; (5) Fish Head Adobo; (6) Fried Amberjack, Spice Mix, Salt
Silvaner, Weingut Hans Wirsching, “Iphöfer Kalb,” Iphofen, Germany, 2019 paired with (1) Grilled Asparagus, Shallot-and-Asparagus-stuffed Braised Morel, Sourdough Purée, Buttermilk, Preserved Truffle Sauce, Mushroom Jus, (2) Sourdough Brioche; (3) House-made Cultured Butter
Sangiovese, Valdicava, Brunello di Montalcino, Italy, 2010 paired with (1) Roasted Half Moon Bay Aged Duck Breast, Honey-Five Spice Rub, Grilled Duck Bone Sauce; (2) Preserved Cherries, Koji, Vinegar; (3) Soy-glazed Bellflower Root, (4) Nasturtium-wrapped Duck Leg Sausage; (5) Grilled Duck Heart, Slow-cooked Duck Gizzard
Malvazia, D’Oliveiras, Madeira, Portugal, 1994 paired with (1) Ember-grilled Pineapple Upside-Down Cake, Crème Fraîche, Vanilla Butter, Japanese Whiskey Sabayon; (2) Ginger-Coconut Ice Cream, Lime Zest
Photography by Rae Serra
Graft Wine Shop