WELCOME PRIMAVERA
CHEF DWIGHT SANON PRESENTS:
Chicories & Pear
Escarole, Tardivo, Walnuts, D’Anjou pear & Confit shallot vinaigrette
Pairing: Pala Vermentino Stellato, Sardegna, 2020
Judith Point Squid
Roasted calamari, bottarga, Forbidden Black Rice Risotto
Pairing: Kelley Fox, Durant Vineyard, Lark Block, Chardonnay, Dundee Hills, Willamette Valley, Oregon 2021
Churrasco
Grilled skirt steak, salsa verde & fingerling potatoes
Pairing: Manzone Langhe Nebbiolo Crutin 2020
Duck, Duck, Spring!
Pan-seared Duck breast, Freekeh, English peas, Pea leaves & Duck Jus
Pairing: Can Sumoi Sumoll Garnatxa 2022
Following Traditions
Traditional Vanilla Flan, Macerated strawberries & Milk Crumble
Pairing: Col Dei Venti, Mostcato D' Asti, Piemonte, Italy 2023
CHEF DWIGHT SANON
A Queens native, Dwight attended the Culinary Institute of America, hoping to become a professional chef. He secured an internship at The Spotted Pig (1 Michelin Star), where he fell in love with new and seasonal ingredients. Dwight moved up the ladder for the next three years, eventually becoming a sous chef. He then worked at several NYC hotspots, including Upland, Nic's, Electric Lemon, and Nat's on Bleecker, where he worked as the Chef de Cuisine. Dwight is currently the Executive Sous Chef of Andrew Carmellini's The Dutch.
