Menu A
1.
spinach salad: blue cheese, shallot vinaigrette, spiced pecans, pear
Riesling, Schloss Schönborn, ‘Estate Dry’, Rheingau, Germany, 2010
2.
steamed pei mussels: Dijon, lemon, shallots, garlic, parsley and a touch of cream
Pinot Blanc, Graf von Schönborn, Rheingau, Germany, 2010
3.
Beecher’s cheddar with house-made baguette and accompaniments
Menu B
1.
Caesar salad: romaine, nueske bacon, parmesan, garlicky croutons
Gruner Veltliner, Ecker, Austria, 2009
2.
grilled skirt steak: roasted fingerling potatoes with garlic and rosemary, broccoli raab with chile flake, red wine jus, shaved pecorino, and salsa verde
Merlot/Cabernet, Peter Dipoli, ‘Iugum’, Alto-Adige, Italy, 2005
3.
chocolate mousse with hazelnut cream and cinnamon poached pear
$25 food
$15 booze
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