marcus rios |
dwr menu
Artisan Cheese Selection
Maxi Buche, Garcia Bauero, Drunken Goat, and P’tit Basque
Quince Paste and Lavain Bread
Marinated Green Olives
Spanish Almonds with Olive Oil and Sea Salt
Serrano Ham
Winter’s Fruit
Blood Oranges with Mixed Beets and Water Cress
Asian Pears with Pomegranates
Fuju Persimmons with Hazelnuts and Arugula
Crostini of Artichoke with Shaved Parmesan
Crostini of Goat Cheese and Wild Mushrooms
Antipasto of Rapini with Yellow Peppers and Meyer Lemons
Country Pate with Caper Berries, Whole Grain Mustard and Baguette
Celery Heart Remoulade with Sopressetta
Pimieton Prawns with Laurel Leaf
Beau’s Eastern Carolina Crab Cakes with Aolli
Old Fashioned Chocolate Cup Cakes
Artisan Cheese Selection
Maxi Buche, Garcia Bauero, Drunken Goat, and P’tit Basque
Quince Paste and Lavain Bread
Marinated Green Olives
Spanish Almonds with Olive Oil and Sea Salt
Serrano Ham
Winter’s Fruit
Blood Oranges with Mixed Beets and Water Cress
Asian Pears with Pomegranates
Fuju Persimmons with Hazelnuts and Arugula
Crostini of Artichoke with Shaved Parmesan
Crostini of Goat Cheese and Wild Mushrooms
Antipasto of Rapini with Yellow Peppers and Meyer Lemons
Country Pate with Caper Berries, Whole Grain Mustard and Baguette
Celery Heart Remoulade with Sopressetta
Pimieton Prawns with Laurel Leaf
Beau’s Eastern Carolina Crab Cakes with Aolli
Old Fashioned Chocolate Cup Cakes
