Menu A
1.
grilled octopus with frisee, citrus, toasted almonds, and kimchi vinaigrette
Müller-Thurgau blend, Montinore Estate, ‘Borealis’, Willamette Valley, OR, 2011
2.
pan seared VA flounder with carolina gold rice, eggplant caponata, nicoise tapenade, and tomato confit
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
fig on the bottom crème brûlée with a chocolate chip cookie
Menu B
1.
crisp veal sweetbreads with green goddess and summer succotash
Cava, Conde de Subirats, Spain, NV
2.
grilled pork shoulder steak with warm potato salad, seared okra, peaches, and boiled peanuts
Bourgogne Rouge, Edmond Cornu, ‘Les Bressandes’, Burgundy, France, 2008
3.
Georgia apple crisp with vanilla bean ice cream and candied cashews
1.
grilled octopus with frisee, citrus, toasted almonds, and kimchi vinaigrette
Müller-Thurgau blend, Montinore Estate, ‘Borealis’, Willamette Valley, OR, 2011
2.
pan seared VA flounder with carolina gold rice, eggplant caponata, nicoise tapenade, and tomato confit
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
fig on the bottom crème brûlée with a chocolate chip cookie
Menu B
1.
crisp veal sweetbreads with green goddess and summer succotash
Cava, Conde de Subirats, Spain, NV
2.
grilled pork shoulder steak with warm potato salad, seared okra, peaches, and boiled peanuts
Bourgogne Rouge, Edmond Cornu, ‘Les Bressandes’, Burgundy, France, 2008
3.
Georgia apple crisp with vanilla bean ice cream and candied cashews
Available for 5:30pm, 5:45pm and 6:00pm Reservations
$30 food
$15 booze
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