every night for 5:30, 5:45 and 6:00 reservations
menu A
1.
house charcuterie plate with grain mustard, crostinis, and pickled okra
Rosé, Chateau Pesquié, Ventoux, France, 2009
2.
grilled pork chop with ham hock broth, mascarpone polenta, swiss chard, and salsa verde
Chianti, Antonio Sanguineti, Tuscany, Italy, 2008
3. Earl grey tea brulee with housemade cookies
menu B
1.
Poblano-hominy stew with avocado salsa
Belgian Farmhouse Ale, Saison DuPont
2.
crisp flounder, lemon emulsion, quinoa pilau, broccolini sautéed with chile and garlic, and nicoise olives
Sauvignon Blanc, Mount Nelson, Marlborough, NZ 2009
3.
Pecan and pear upside down cake with vanilla bean ice cream
$25 food
$15 wine
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