1.
pickled shrimp with butter lettuce, radish, celery root, and green goddess dressing
Gruner Veltliner, Ecker, Austria, 2010
2.
olive oil poached salmon with fondant fingerlings, braised baby lettuce, nicoise tapenade, and vermouth–chive emulsion
Godello, Sabrego, Valdeorras, Spain, 2009
3.
Greendale farms gruyere with housemade baguette and accompaniments
Menu B
1.
WG arugula with house-cured guanciale, shaved fennel, parmesan, and preserved lemon vinaigrette
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010
2.
spaghetti and meatballs with torn basil and shaved pecorino
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, 2007
3.
Little chocolate nemesis with fresh mint sherbet
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$25 food
$15 booze
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