Menu A
1.
watercress and celery with anchovy-bistro vinaigrette with parmesan and toasted pine nuts
Gruner Veltliner, Ecker, Wagram, Austria, 2011
2.
braised meatballs with soft polenta, tomato-mint sugo, and braised escarole
Pallagrello Nero blend, Vestini Campagnano, ‘Kajanero’, Campania, 2010
3.
Humboldt Fog with housemade baguette and accompaniments
Menu B
1.
clams with roasted sweet peppers, chickpeas, mâche, and Cruze buttermilk
with lemon and tarragon
Verdejo, Martinsancho, Rueda, Spain, 2011
2.
pan roasted rainbow trout with braised cabbage, herbed spaetzle, and bacon vinaigrette
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
3.
bay laurel ice cream with maple pumpkin puree and gâteau Breton
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
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