Menu A
1.
seared foie gras with date & fennel bread pudding, marcona almonds, shaved celery, and orange-chamomile gastrique
St. Croix du Mont, Chateau La Rame, Reserve, Bordeaux, France, 1999
2.
roasted squab breast: pea cake with pulled leg confit, braised escarole,
pearl onions, and consommé
Barbera d’Asti, Vietti, ‘Tre Vigne’, Piedmont, Italy, 2009
3.
Sweet Grass Dairy Georgia Gouda with toasted pecan, baguette, and apple
OR:
Menu B
1.
hedgehog mushroom & chestnut soup with chive cream and tiny croutons
Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2008
2.
grilled lamb loin with marinated wheatberries with feta and herbs, artichoke caponata, and salsa verde
Cabernet Franc/Syrah, Puydeval, Languedoc, France, 2009
3.
grapefruit chess pie, with poppy and cashew
$25 food
$15 booze
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