Menu A:
1.
oyster pan roast with breadcrumbs, bacon, celery, garlic, and thyme
Cava, Conde de Subirats, Spain, NV
2.
crisp NC trout, vermouth emulsion, braised fennel, sautéed greens, and citrus salad
Malvasia, Bastianich, ‘Adriatico’, Croatia, 2009
3.
sweet bay leaf crème brûlée with cookies
Menu B.
1.
grilled lamb merguez sausages with cilantro-yogurt dressing, lentil-roasted red pepper salad, and marinated cucumbers
Amontillado Sherry, Alvear, Spain, NV
2.
crisp duck confit, star anise gastrique, braised red cabbage, crisp potatoes, and roasted grapes
Bourgogne, Joseph Voillot, France, 2008
3.
double chocolate brownie with pistachio cherry turrón ice cream
$25 food
$15 wine
available for 5:30, 5:45 and 6:00 reservations
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