Zero-proof Pairings for September

the september menu
with zero-proof pairings curated by Marigold

apéro

Pissaladière Tart with Caramelized Onions and Olives
Dry Wit- Pippi - Light, playful & bright with acidity. Buoyant & headstrong. Spunky and effervescent.

Brandade de Morue with Laurel Oil
No&Low- Sparkling Chardonnay - medium body that is dry with a balanced acidity, effervescent, tart green apple, unripened pear, lime zest & kiwi with flavorful and lasting finish.
or
Non 1- Raspberry Chamomile - balanced sweet & salty. Chamomile provides lingering tannins for a floral finish.

Scallion Socca Crêpe with Cumin Braised Lamb
and
Niçoise Haricot Verts and Marble Potatoes
Studio Null- Garnache - A single-varietal non-alcoholic Spanish red wine made with Garnacha (aka Grenache) grown in the Iberian mountain range.

entree

Halibut en Papillote with Patty Pan Ratatouille and Couscous & Rouille served with Fougasse Loaf with Herbes de Provence served with Castelvetrano Olive Butter
Studio Null- Gruner Weiss -  A bright, dry white wine from a certified sustainable vineyard in Austria. Aged in stainless steel, this fresh white with 4-hours of skin contact delivers lively acidity and floral aromatics.

dessert

Tarte Tropèzzeine with Lemon Crème and Pearl Sugar 
Funkel Wurtz - German Riesling 
or
Eleven Madison Home - Vermouth - A semi-sweet vermouth, it’s delicious neat, but to take it up a notch, we suggest serving it with a twist of citrus and a splash of seltzer.