Menu A
1.
roasted brussels sprouts with crisp celery, lemon buttermilk, toasted pinenuts, and shaved pecorino
Bourgogne Blanc, Chateau de Puligny-Montrachet, ‘Clos du Chateau’, Burgundy, France, 2007
2.
roasted duck & boudin blanc with braised red cabbage, stewed lentils, apple-fennel marmalade, and grain mustard jus
Oloroso Sherry, Dios Baco, Jerez, Spain, NV
3.
Two scoops: coffee and cherry chocolate chip ice cream with gâteau Breton
Menu B
1.
turnip soup with crisp cauliflower, creme fraiche, and Aleppo
Gruner Veltliner, Ecker, Wagram, Austria, 2011
2.
smoked Mississippi catfish with celery grits, okra, pickled green tomatoes, and mustard brown butter
Riesling, Dopff & Irion, Alsace, France, 2010
3. Nature’s Harmony Fortsonia Farmstead Cheese with Georgia apple, local honey, pecans and housemade baguette
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
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