1.
fried green tomatoes: pickled shrimp and boiled dressing
Gruner Veltliner, Ecker, Austria, 2009
2.
blackened texas redfish: remoulade, dirty rice, mustard greens, radish and citrus salad
Vouvray, Francois Pinon, ‘Cuvee Tradition’, Loire Valley, France, 2009
3.
marinated chevre: housemade baguette, fresh pear, roasted grapes and pecans
Menu B
1.
crisped 5-spice pork belly: pomegranate gastrique, blood orange, cilantro, scallion
Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009
2.
braised beef short rib: whipped turnips, baby carrots, pearl onions, horseradish
Cab Franc/Syrah/Merlot, Puydeval, Languedoc, France, 2009
3.
Chocolate mousse with candied chestnuts, whipped cream and pomegranate seeds
$25 food
$15 booze
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