$25 Prix Fixe
Menu A
1.
tatsoi salad with mixed herbs, blood orange, toasted pinenuts, shaved pecorino and a simple bistro vinaigrette
Gruner Veltliner, Schwarzbock, Austria, 2009
2.
crisp flounder with stewed salsify, Brussels sprouts and butternut squash, meyer lemon vinaigrette and toasted poppyseed
Riesling, Hiedler, Kamptal, Austria, 2002
3.
Grapefruit pudding cake with whipped cream and toasted cashews
Menu B
1.
fried duck egg with grits, oyster mushrooms, feta and pickled red Anaheim chiles
Macon la Roche-Vineuse, Alain Patriarche, Burgundy, France, 2008
2.
braised pork belly with confit of shoulder, cabbage with caraway, & roasted celery, carrot and leek
St. Laurent, Sattler, Burgenland, Austria, 2008
3.
Coconut panna cotta with dark chocolate and passion fruit reduction
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