Restaurant X & Bully Boy Bar

with Toasted Pumpkin Seeds

with Sliced Baguette

with Basil Pesto

with Mushroom & Scallion

with Mustard Vinaigrette & Goat Cheese

with Fregola Sarda & Mostarda

with Cream Spinach & Crabmeat Hollandaise

with Wild Mushroom Risotto and Medley Vegetables

with Lemon & Capers with Snow Peas & Potato Puree

with Leaf Spinach & Maple & Mirin Glaze

with Crème Anglaise

with Mascarpone & Espresso

A STUNNING and VIBRANT wine from our friend Arturo Strocchetti...from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and richness that is not normally found in a Soave. With aromas of marzipan, melon, citrus and chalky mineral, the palate delivers an amazing density and flavors of lemon preserves, sweet herbs, and papaya. The finish is rich, round and honeyed balanced by vibrant acidity

It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grapes planted - there are now over 300 acres! It is now Georges daughter Christine who makes the wines and tends the vines with her husband Paul

Yeah, it's Beaujolais....but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cassis, blackberry, and alpine strawberry - flavors that are echoed on the palate. This wine exhibits a more powerful structure than most Beaujolais offerings, also giving components of mineral, good length and soft tannins. With a flowery note of violets in the nose, this wine allies red and black fruit with fine tannins and a more mineral structure. After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre, one of the legendary, iconic winemakers of Beaujolais. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of "lutte raisonnée"; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage

From an under-rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of the terroirs of Marsannay and his philosophy in the cellar reflects that - Natural, Natural, Natural. He gets out of the way and lets the wines make themselves as much as possible so the hand of the winemaker recedes to allow the terroir to shine through. A complex wine with freshness and tension, but deeply flavored with ripe plum, black cherry and sweet earthy notes. Fine, velvety tannins lead to a rich mouth-coating finish. A wine of great depth and complexity

823

with Greek Yogurt Harissa with Crushed Sicilian Pistachios

with Toasted Pumpkin Seeds

with Sherry Honjemiji Pastry Fleuron

with Anchovy Shaved Parmigiano

with Coconut, Sambal and Crisp Plantains

with Gruyere Mustard Vinaigrette Garlic Croutons

with Lychee Mango Salad and Sliced Baguette

with Roasted Oyster Mushrooms

with Basil Pesto and Toasted Pine Nuts

with Truffled Potatoes Roasted Cauliflower

with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette

with Wild Mushroom Risotto and Medley of Vegetables

with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze

with Spaetzle Cherry Peppers

with Wild Mushroom Foie Gras Duxelles and Sauce Périgourdine

with Ragout of Orzo Broccoli Rabe, Delcabo Tomatoes

with Wasabi Crust, Chinese Long Beans Seaweed Salad

with Blue Cheese Dressing, Bacon, Croutons Red Onion

with Spinach Hollandaise Glaze

with Cayenne Brown Sugar Rub Creamed Spinach Gratin Potatoes with Sauce Béarnaise

with Garlic Confit

with Lime Nuoc Cham

with Hollandaise

with Toasted Pumpkin Seeds

with Sliced Baguette

with Basil Pesto

with Mushroom Scallion

with Mustard Vinaigrette Goat Cheese

with Fregola Sarda Mostarda

with Cream Spinach Crabmeat Hollandaise

with Wild Mushroom Risotto and Medley Vegetables

with Lemon Capers with Snow Peas Potato Puree

with Leaf Spinach Maple Mirin Glaze

with Crème Anglaise

with Mascarpone Espresso

A STUNNING and VIBRANT wine from our friend Arturo Strocchetti...from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and richness that is not normally found in a Soave. With aromas of marzipan, melon, citrus and chalky mineral, the palate delivers an amazing density and flavors of lemon preserves, sweet herbs, and papaya. The finish is rich, round and honeyed balanced by vibrant acidity

It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grapes planted - there are now over 300 acres! It is now Georges daughter Christine who makes the wines and tends the vines with her husband Paul

Yeah, it's Beaujolais....but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cassis, blackberry, and alpine strawberry - flavors that are echoed on the palate. This wine exhibits a more powerful structure than most Beaujolais offerings, also giving components of mineral, good length and soft tannins. With a flowery note of violets in the nose, this wine allies red and black fruit with fine tannins and a more mineral structure. After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre, one of the legendary, iconic winemakers of Beaujolais. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of "lutte raisonnée"; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage

From an under-rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of the terroirs of Marsannay and his philosophy in the cellar reflects that - Natural, Natural, Natural. He gets out of the way and lets the wines make themselves as much as possible so the hand of the winemaker recedes to allow the terroir to shine through. A complex wine with freshness and tension, but deeply flavored with ripe plum, black cherry and sweet earthy notes. Fine, velvety tannins lead to a rich mouth-coating finish. A wine of great depth and complexity

823

with Greek Yogurt & Harissa with Crushed Sicilian Pistachios

with Toasted Pumpkin Seeds

with Sherry & Honjemiji & Pastry Fleuron

with Anchovy & Shaved Parmigiano

with Coconut, Sambal and Crisp Plantains

with Gruyere & Mustard Vinaigrette Garlic Croutons

with Lychee & Mango Salad and Sliced Baguette

with Roasted Oyster Mushrooms

with Basil Pesto and Toasted Pine Nuts

with Truffled Potatoes & Roasted Cauliflower

with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette

with Wild Mushroom Risotto and Medley of Vegetables

with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze

with Spaetzle & Cherry Peppers

with Wild Mushroom & Foie Gras Duxelles and Sauce Périgourdine

with Ragout of Orzo & Broccoli Rabe, Delcabo Tomatoes

with Wasabi Crust, Chinese Long Beans & Seaweed Salad

with Blue Cheese Dressing, Bacon, Croutons & Red Onion

with Spinach & Hollandaise Glaze

with Cayenne & Brown Sugar Rub Creamed Spinach & Gratin Potatoes with Sauce Béarnaise

with Garlic Confit

with Lime & Nuoc Cham

with Hollandaise

with Toasted Pumpkin Seeds

with Sliced Baguette

with Basil Pesto

with Mushroom & Scallion

with Mustard Vinaigrette & Goat Cheese

with Fregola Sarda & Mostarda

with Cream Spinach & Crabmeat Hollandaise

with Wild Mushroom Risotto and Medley Vegetables

with Lemon & Capers with Snow Peas & Potato Puree

with Leaf Spinach & Maple & Mirin Glaze

with Crème Anglaise

with Mascarpone & Espresso

A STUNNING and VIBRANT wine from our friend Arturo Strocchetti...from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and richness that is not normally found in a Soave. With aromas of marzipan, melon, citrus and chalky mineral, the palate delivers an amazing density and flavors of lemon preserves, sweet herbs, and papaya. The finish is rich, round and honeyed balanced by vibrant acidity

It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grapes planted - there are now over 300 acres! It is now Georges daughter Christine who makes the wines and tends the vines with her husband Paul

Yeah, it's Beaujolais....but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cassis, blackberry, and alpine strawberry - flavors that are echoed on the palate. This wine exhibits a more powerful structure than most Beaujolais offerings, also giving components of mineral, good length and soft tannins. With a flowery note of violets in the nose, this wine allies red and black fruit with fine tannins and a more mineral structure. After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre, one of the legendary, iconic winemakers of Beaujolais. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of "lutte raisonnée"; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage

From an under-rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of the terroirs of Marsannay and his philosophy in the cellar reflects that - Natural, Natural, Natural. He gets out of the way and lets the wines make themselves as much as possible so the hand of the winemaker recedes to allow the terroir to shine through. A complex wine with freshness and tension, but deeply flavored with ripe plum, black cherry and sweet earthy notes. Fine, velvety tannins lead to a rich mouth-coating finish. A wine of great depth and complexity

823