1st COURSE

Grilled Aegean Octopus
parsnip puree, sauté kale, marash infused EVOO

2013 Chardonnay, Vindegard Vineyard

2nd COURSE

Swordfish
cubes of citrus marinated swordfish, sautéed salicorne

2014 Pinot Noir, Holman Ranch Vineyard

3rd COURSE

Cornish Hen
pan seared Long Island Cornish hen, Israeli couscous with bell pepper, red onions, parsley

2014 Syrah, Coastview Vineyard

4th COURSE

Lamb
72 hours Mediterranean herb and spice marinated, eggplant and tahini puree

2009 Merlot, Russell Estate Vineyard

DESSERT

Chef’s Dessert Creation

2011 Chenin Blanc, ’Les Clos’

$85

(not including tax and gratuity)

For reservations and more information please contact

Michael Florea at 212.878.6301 or michaelf@peranyc.com

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