1.
roasted carrots and mache with cumin vinaigrette, queso fresco, and pickled onion
Gruner Veltliner, Schwarzbock, Austria, 2009
2.
grilled piedmontese flatiron steak with herb jus, mushroom and spinach gratin, haricots vert, and black truffle butter
Moulis-en-Medoc, Chateau Malmaison, ‘Baronne Nadine de Rothschild’, Bordeaux, 2006
3.
Ewephoria sheep’s milk cheese with baguette, pecans and roasted grapes
Menu B
1.
steamed clams with lemon, roasted peppers, parsley and grilled bread
Sauvignon Blanc, Domaine de la Charmoise, Touraine, Loire, France, 2009
2.
roasted wild striped bass with salmoriglio, shaved radishes, lemon and roasted pepper quinoa pilau, and sautéed spinach
Macon la Roche-Vineuse, Alain Normand, Burgundy, France, 2008
3.
warm pear crisp with caramel ice cream and candied pistachios
$25 food
$15 wine
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