Menu A
1.
smoky ham and parsley terrine with housemade kosher dill pickles
Cava, Conde de Subirats, Spain, NV
2.
roasted pork tenderloin with grain mustard jus, warm sauerkraut, pole beans, and fingerling potato chips
Carignan blend, Lioco, ‘Indica’, Mendocino County, CA, 2008
3.
Watermelon and mint granite with fresh fruit and cookies
Menu B
1.
roasted beets with horseradish cream, walnuts, and sea beans
Gruner Veltliner, Ecker, Austria, 2009
2.
grilled mahi with vermouth emulsion, green olive tapenade, cherry tomato confit, and farro salad
Greco di Tufo, Terredora di Paolo, Campania, Italy, 2008
3.
Blueberry peach galette with lemon verbena diplomat cream
$25 food
$15 booze
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