Thursday, March 1, 2012

Five and Ten Prix Fixe: March 1st - 7th

Menu A

root vegetable confit salad with shaved pecorino, arugula, and arugula pistou
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

braised beef shortribs with middlins watercress risotto, boiled peanut gremolata, and shaved truffles
Priorat, Black Slate, Porrera, Spain, 2009

Thomasville tomme with poached rhubarb, marcona almonds, hazelnuts and housemade baguette

Menu B

crisped duck confit lyonnaise: frisee,  radicchio, poached local egg, bourbon mustard vinaigrette, and fresh apple
Bourgogne blanc, De Montille, France, 2008

butternut squash and GA pecan raviolis with sage brown butter and parmesan
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009

Woodland Gardens carrot cake with cream cheese frosting, caramel ice cream and candied fennel seed

$25 food
$15 booze
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