1.
white bean, smoked ham hock, and kale soup
Pinot Gris, Eyrie, Willamette Valley, Oregon, 2009
2.
grilled eye of ribeye with celery root soubise, shaved radish & pea shoot salad, and red wine jus
Bordeaux Superieur, Chateau Brondeau, France, 2009
3.
lemon verbena brulee with housemade cookies
Menu B
1.
shaved asparagus and fried green tomato salad with pickled pearl onions, farmer’s cheese and green goddess dressing
Assyrtiko, Sigalas, Santorini, Greece, 2010
2.
confit chicken thigh with butter poached root vegetables, sorrel, and wild mushroom slaw
Bourgogne Rouge, Lucien Muzard & Fils, France, 2009
3.
meadow creek Appalachian cheese with housemade baguette and accompaniments
$25 food
$15 booze
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