1.
root vegetable confit salad with shaved pecorino, arugula, and arugula pistou
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010
2.
braised beef shortribs with middlins watercress risotto, boiled peanut gremolata, and shaved truffles
Priorat, Black Slate, Porrera, Spain, 2009
3.
Thomasville tomme with poached rhubarb, marcona almonds, hazelnuts and housemade baguette
Menu B
1.
crisped duck confit lyonnaise: frisee, radicchio, poached local egg, bourbon mustard vinaigrette, and fresh apple
Bourgogne blanc, De Montille, France, 2008
2.
butternut squash and GA pecan raviolis with sage brown butter and parmesan
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009
3.
Woodland Gardens carrot cake with cream cheese frosting, caramel ice cream and candied fennel seed
$25 food
$15 booze
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