Menu A
1.
salad of crisp pancetta, local lettuces, pickled green beans, orange, soft boiled egg, and orange citronette
Riesling, Leitz, ‘Einz Zwei Dry’, Rheingau, Germany, 2007
2.
grilled veal hanger steak with sauce bordelaise, persillade, roasted hedgehog mushrooms, and herbed spaetzle
Nebbiolo, Vietti, ‘Perbacco’, Piedmont, Italy, 2007
3.
Sweet Grass Asher blue with baguette, toasted pecans, and muscadine jelly
Menu B
1.
grilled, chilled, and marinated squid with pickled fresno chiles, grilled scallion, feta, toasted pumpkin seeds, crisp tortilla, and roasted tomato vinaigrette
Pinot Grigio, Borgo M, Veneto, Italy, 2009
2.
roasted arctic char with black truffle emulsion, pommes Rubochon, asparagus, and pickled shiitakes
Bourgogne Chardonnay, Jean-Claude Boisset, France, 2006
3.
passion fruit meringue tart with bruleed bananas and orange anglaise
$25 food
$15 wine
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