This is the menu that chef jason fox and manager (and scholium intern) xelina leyba have concocted. My main contribution was to insist on uni. I have annotated the wine selections briefly.

Amuse bouche
2009 Rhododactylos
whole cluster pressed Cinsault, a coppery rose

Guinea hen and foie gras terrine, stonefruit, wild greens
2009 Riquewihr
a stony Gewurztraminer

Sea urchin with smoked egg mousse, brioche, pickled ramps, yuzu kosho emulsion
2009 La Severita Di Bruto
demanding Sauvignon Blanc

Scallops with leeks, asparagus, tonka bean sabayon
2009 Prince in His Caves
skin-fermented white, floral and savage at once

Lamb with fava beans, potato, yogurt, olive, almond, chicory root
2008 Androkteinos
syrah redolent of hung game, blood and iron

Cabrales cheesecake, chestnut honey, oatmeal lace
2006 San Floriano Normale
an otherwise unavailable barrel sample of skin-fermented Pinot Grigio, which has matured un-topped and without sulfur for 4 and half years in barrel, some of which time was spent out of doors.

You can sign up for this dinner here.