Menu A
1.
gin and caraway cured gravlax on rye toasts with crème fraiche, capers, chive, and shallot
Rye Pale Ale, Terrapin
2.
roasted Spanish mackerel with lemon emulsion, citrus, olives, oregano, quinoa, and swiss chard
Langhe Arneis, Brandini, Piedmont, Italy, 2009
3.
Bolzano apple cake with vanilla bean ice cream and chamomile reduction
Menu B
1.
rabbit liver pate with grain mustard, cornichons, and crostinis
Riesling, Von Hövel, Mosel, Germany, 2007
2.
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
3.
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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