Thursday, February 3, 2011

5 & 10 Prix Fixe February 3 to February 9

Menu A


gin and caraway cured gravlax on rye toasts with crème fraiche, capers, chive, and shallot

Rye Pale Ale, Terrapin


roasted Spanish mackerel with lemon emulsion, citrus, olives, oregano, quinoa, and swiss chard

Langhe Arneis, Brandini, Piedmont, Italy, 2009


Bolzano apple cake with vanilla bean ice cream and chamomile reduction

Menu B


rabbit liver pate with grain mustard, cornichons, and crostinis

Riesling, Von Hövel, Mosel, Germany, 2007


roasted rabbit legs with tarragon jus, pommes Lyonnaise, roasted mushrooms with country ham, and roasted grapes

Beaumes de Venise Rouge, Chateau de Redortier, Rhone, France, 2004


Chocolate caramel cake with bruleéd pear and pecans

$25 dinner

$15 wine pairings

For 5:30, 5:45 and 6:00 reservations

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