1.
cured rainbow trout with miner’s lettuce, spring favas, fennel, radish, yogurt, and toasted sesame
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010
2.
pan roasted flounder with cauliflower puree, cucumber, sorrel and chervil salad, and verjus brown butter
Montlouis-sur-Loire, Le Rocher des Violettes, ‘Touche-Mitaine’, Loire, France, 2009
3.
Woodland garden’s strawberry shortcake with St. Germain and vanilla bean diplomat
Menu B
1.
tomato gazpacho with Brunswick royal red shrimp, chive oil, and avocado
Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2010
2.
leg of lamb with quinoa, slow roasted tomatoes, grilled spring onions, bronze fennel, and mint salsa verde
Valpolicella Ripasso, Tommaso Bussola, ‘Ca’ del Laito’ , Veneto, Italy, 2006
3.
Dark Chocolate tart with fresh raspberries, lemon cream and chestnut puree
$25 food
$15 booze
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