Menu A
1.
minted pea and mascarpone raviolis with cippolini onions, maitake mushrooms, and balsamic brown butter
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009
2.
deviled pork belly with pearled barley, butternut squash, seared greens, and apple
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007
3.
Espresso chocolate chip and vanilla bean ice cream sandwiches with passion fruit curd
Menu B
1.
arugula salad with tangerine, marcona almond, and medjool dates with Meadow Creek Appalachian cheese and bistro vinaigrette
Gruner Veltliner, Ecker, Austria, 2010
2.
lifeguard calamari with currants, pinenuts, capers, chile flake, Israeli couscous, tomato, and fresh herbs
Fiano di Avellino, Terredora di Paolo, Campania, Italy, 2010
3.
Pear upside down cake with ginger chocolate chip ice cream and candied orange
1.
minted pea and mascarpone raviolis with cippolini onions, maitake mushrooms, and balsamic brown butter
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009
2.
deviled pork belly with pearled barley, butternut squash, seared greens, and apple
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007
3.
Espresso chocolate chip and vanilla bean ice cream sandwiches with passion fruit curd
Menu B
1.
arugula salad with tangerine, marcona almond, and medjool dates with Meadow Creek Appalachian cheese and bistro vinaigrette
Gruner Veltliner, Ecker, Austria, 2010
2.
lifeguard calamari with currants, pinenuts, capers, chile flake, Israeli couscous, tomato, and fresh herbs
Fiano di Avellino, Terredora di Paolo, Campania, Italy, 2010
3.
Pear upside down cake with ginger chocolate chip ice cream and candied orange
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$25 food
$15 booze
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