1.
squab pate with shaved celery root, red mustard seeds, and warm baguette
Rosé, Brumont, Cotes de Gascogne, France, 2010
2.
duck leg confit with duck fat fingerlings, braised purple cabbage, fennel marmalade, and star anise jus
Minervois, Chateau Massiac, Languedoc, France, 2008
3.
Lambrusco Bianco sorbet with pecan cream and compressed grapes
Menu B
1.
house cured salmon gravlax with tiny farm sorrel, egg mimosa, grain mustard vinaigrette, pickled red onion, and watercress
Bourgogne blanc, De Montille, France, 2007
2.
buckwheat gnocchi with winter root vegetables, shiitakes, pepita pesto, parmesan, and crisped artichoke
Greco di Tufo, Terredora di Paolo, ‘Loggia della Serra’, Campania, Italy, 2010
3.
Georgia sweet bay crème brulee with housemade cookie
$25 food
$15 booze
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