Join us at Vermilion on Thursday, May 10th as Chef Tom showcases the craft of cooking a whole lamb with a delectable menu featuring Lamb Terrine, Roasted Leg, Braised Shoulder and Lamb fat pie crust – all accompanied by optional wine pairings. Peruse the menu, then book your reservation by calling (703) 684-9669. Dinner is $75 per person, $24 for wine pairings.

MENU
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Lamb terrine: grilled apricot mostarda, baugette
2016 Fox Run, Riesling (Finger Lakes, NY)
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Roast: roasted saddle and leg of lamb, tarbais beans, herbs de provence
2015 Domaine Michel Juillot “Le Meix Juillot” (Mercurey, Burgundy)
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Braise: braised neck and shoulder, yogurt, harissa, eggplant
2010 Eescudo De Plata, Monastrell (Jumilla, Spain)
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Dessert: lemon custard, lamb fat pie crust
NV Jean Vesselle, Brut Reserve (Champagne, France)