The kitchen just received delivery of fifteen Guinea hen from Tres Sabores Winery in Rutherford, CA.
Owner and winemaker Julie Johnson sees theseÂ hens as an integral part of the winery’s ecosystem. Along with the help of sheep, birds, bees, insects, the hen help maintain a delicate balance that is part of the winery’s unique terroir.
Chef Jonah has been aging the birds and they will appear on the dinner menu this Friday, March 9th:
Breast of Guinea hen stuffed with Guinea hen leg, dried cherries, and sage sausage wrapped in its own skin & roasted and served with a brandied duck liver sauce
We will only have twenty-five orders, so if you are interested please let the reservationist know when you call (or add a note to your Open Table reservation).