Flavored "Butter" with a Snail on Top

     Bone Marrow may be an ingredient as rich in fat and protein as the Waygu beef Forgione presents, but requires far less energy to digest before the night that lay ahead.
     If roasted marrow flavor isn't deep enough for you, the Michelin star chef intensifies your bite with escargo sur le dessus [snail on top]. 
     The fact that this gelatinous delicacy contributes to red blood cell formation is simply an ironic compliment to the Keefer Ranch Pinot your sommelier will recommend.