Course 4: roasted petit tender, creamed collards, white bean croquette, bone marrow, preserved lemon Where I'm from, you gotta have some collards on New Year's Day for good luck, so I was happy to see this. It was all straightforward great. And I forgot to mention the wine pairings with the previous dishes. This was a table favorite - Cosentino, CabSav, North Coast, Carolina

3 tenderloin medallions, spiced espagnole sauce, crumbled goat cheese, cherry tomato, and a Spanish deviled egg. It was a bit saucy, but very tasty.