menu A:
1.
antipasto plate of Benton’s ham, chicken liver pate, and pickles
Pinot Grigio, Borgo M, Veneto, Italy, 2008
2.
housemade potato gnocchi with rabbit sugo and shaved pecorino
Nebbiolo, Fantino, ‘Rosso dei Dardi’, Piedmont, Italy, 2006
3.
Cinnamon toast ice cream with pumpkin cake and plumped rum raisins
menu B:
1.
spinach salad: shallot vinaigrette, spiced pecans, blue cheese, and pear
Riesling, Von Hövel, Mosel, Germany, 2007
2.
crisp panko-chile dusted catfish with lemon emulsion, tomato chutney, hominy grits, fennel slaw, and arugula
Sauvignon Blanc, Le Claux Delorme, Valencay, Loire, France, 2009
3.
Vermont Grafton cheddar with toasted baguette, pecans and seasonal fruit
$25 Prix Fixe
$15 Wine
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