1.
GA apple tasting with crisp Berkshire pork belly, pickled mustard seeds, and microcress
Riesling, Dr. F. Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009
2.
foie gras and shortrib ravioli with balsamic brown butter, braised leeks, shaved parmesan, and bright lights swiss chard
Valpolicella Superiore Classico, L’Arco, Veneto, Italy, 2004
3.
pecan shortcakes with bourbon sabayon, clementines, dates, and bittersweet chocolate
Menu B
1.
woodland gardens winter vegetable confit with meyer lemon & parsley puree, chervil, feta, and pomegranate
Gruner Veltliner, Ecker, Austria, 2009
2.
pan seared flounder: saute of cauliflower, artichoke, and pearl onion, with beech mushroom slaw, and vermouth herb broth
Bourgogne blanc, De Montille, France, 2007
3.
fresh cider doughnut with lemon cream, candied kumquats, and compressed pear pearls
$25 food
$15 booze
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