Menu A
1.
pickled Brunswick ruby red shrimp with shaved celery salad, ramp ranch dressing, and Korean chile powder
Gruner Veltliner, Ecker, Austria, 2010
2.
braised pork shoulder with tomato, spring onions, & SC hominy, citrus mojo, and avocado
Dolcetto di Dogliani, Pecchenino, 'San Luigi', Piedmont, Italy, 2010
3.
rhubarb upside down cake with whipped vanilla bean Greek yogurt and berry lavender sorbet.
Menu B:
1.
chilled stinging nettles vichyssoise with toasted lemon and fennel cream
Pinot Gris, Anne Amie, Willamette Valley, OR, 2011
2.
spring vegetable middlins risotto with fava beans, ramps, and maitakes, with shaved grana padano, and borage crema
Trebbiano d’Abruzzo, Valle Reale, ‘Vigne Nuove’, 2010
3.
lemon bar and almond layer cake with St. Germain tossed strawberries.
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$25 food
$15 booze
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