Menu A
1.
roasted cauliflower soup & a fried oyster po’ boy with shaved fennel, gribiche, and arugula
Bourgogne blanc, De Montille, France, 2008
2.
pan roasted flounder with brandade hash, wilted escarole, pickled shrimp, sherry emulsion and romesco sauce
Albariño, Legado del Conde, Rias Baixas, Spain, 2010
3.
Greendale farm’s gruyere with housemade baguette and accompaniments
Menu B
1.
local morels with shae’s brioche egg in the hole, and a little grilled Appalachian cheese toast
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009
2.
lamb leg en crepinette with seared rapini, Israeli couscous, salsa verde, and red wine braising jus
Syrah, Qupé, Central Coast, CA, 2009
3.
Red pepper flake compressed pineapple with plugra cake and coconut sorbet
1.
roasted cauliflower soup & a fried oyster po’ boy with shaved fennel, gribiche, and arugula
Bourgogne blanc, De Montille, France, 2008
2.
pan roasted flounder with brandade hash, wilted escarole, pickled shrimp, sherry emulsion and romesco sauce
Albariño, Legado del Conde, Rias Baixas, Spain, 2010
3.
Greendale farm’s gruyere with housemade baguette and accompaniments
Menu B
1.
local morels with shae’s brioche egg in the hole, and a little grilled Appalachian cheese toast
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009
2.
lamb leg en crepinette with seared rapini, Israeli couscous, salsa verde, and red wine braising jus
Syrah, Qupé, Central Coast, CA, 2009
3.
Red pepper flake compressed pineapple with plugra cake and coconut sorbet
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$25 food
$15 booze
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