1.
crisped ham hock fritter with GA apple butter, shaved fennel & apple salad, and cherry mostarda
Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009
2.
moulard duck breast with a confit of pearl onions, chickpea panisse, bright lights chard, cracklings, and chimichurri
Barbera d’Asti, Prunotto, ‘Fiulot’, Piedmont, Italy, 2010
3.
apple tarte tatin with cider sorbet and vanilla bean diplomat
Menu B
1.
butternut squash soup with roasted pear, candied pepitas and cream
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009
2.
seared tuna with black rice, bok choi, pea shoot and kumquat salad, and citrus-soy-togarashi brown butter
Gewurztraminer, Dopff & Irion, Alsace, France, 2010
3.
coconut sorbet with banana & citrus salad, fresh mint, and meringue
$25 food
$15 booze
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