Spiked Luis Rivera cocktail: Navarro Gewurztraminer grape juice, rum, citrus fruits, mint.
2004 Kabinett Riesling
Copper River salmon, market radishes, squash, sugar snap peas, gros sel.
Pan seared rouget, opal basil, yellow pepper puree, zucchini, peppers
Roasted sweetbreads, chantrelles, sweet corn, sweet corn puree
Seared scallops, heirloom tomatoes, mint, zucchini, sucrine, black olives
2006 Kir-Yianni, Noussa, Greece
Left: roasted beet salad with mache, Gorgonzola and hazelnuts.
Right: Amuse bouche glasses filled with chilled cucumber soup.
Pappardelle, rabbit, tomato concasse, fava beans
1998 Terricci, Tuscany, Italy
Chilled pea soup with peekytoe crab, lemon and croutons.
Pork three ways.
Clockwise from top left: pork tenderloin, crispy pork belly, pork sausage. Served with honshimeji mushrooms and zucchini.
Olive-oil poached halibut, clams, fennel, watercress, caperberries
Roasted sturgeon, Rancho Gordo beans, bacon, smoked garlic and sage
Almond cherry trifle.
Hearth is located at 403 East 12th Street (corner 1st Avenue), in the East Village.