FOG menu

"Kimchee"
Pickled Vegetable Salad

Creamy Herb Dressing, Pickled Beet Foam

Mas carlot Rose "Cuvee Tradtion" 2005

Banana Egg Foo Young

Lobster Tempura, Dr. Pepper

Vanilla Onion Relish

Pierre Sparr Pinot Blanc "Reserve" 2004

"Shrimp Pad Thai"

haute Cabriere Chardonnay/Pinot Noir 2006

Char Siu Pork Tenderloin
Curry Carrot Puree, Chorizo Baked Beans

Hoisin Raisin Puree

Yalmba "m/g/s" 2004

Banana Tart

Wasabi-Vanilla Ice Cream, Rum Caramel

Disznoko Tokaji Aszu "4 Puttonyos" 1999