Menu A
1.
Sorghum & urfa roasted baby squash with poached fennel, arugula, ricotta, and sumac buttermilk
Bordeaux blanc, Chateau de Parenchere, France, 2011
2.
Roasted duck breast with caraway seared bok choy, smoked onion purée, grilled local apple, and calvados jus
Mencia, A Portela, Valdeorras, Spain, 2010
3.
Fennel cello baba with apple sorbet, vanilla cream, toasted almonds and celery
Menu B
1.
Cured sockeye salmon with celery, daikon radish, cucumber, shiso, orange- miso vinaigrette, and toasted sesame
Bourgogne blanc, De Montille, France, 2008
2.
Parisian gnocchi with glazed baby vegetables, hen of the woods
mushrooms, red wine brown butter, and shaved Parmesan and truffles
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008
3.
Ossau Iraty cheese with housemade baguette and accompaniments
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
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