Menu A
1. PEI mussels with ale, shallot, celery, and fennel.
Märzen amber lager, Heavy Seas, Maryland
2. chipotle braised short ribs with roasted root vegetables, shaved radish, local arugula, and charred onion pureé.
Cabernet Sauvignon, Schug, Sonoma Valley, CA, 2009
3.
hot spiced cider with fresh fried cider doughnuts and vanilla cream
Menu B
1. wild mushrooms en papillote with dry vermouth, butter, shallot, and nori.
Ventoux blanc, Trois Messes Basses, Rhone, France, 2011
2. chicken & gnocchi soup with herbs, turnips, and coddled egg.
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, Burgundy, France, 2008
3.
carrot cake with orange zest cream cheese and bay laurel ice cream
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
Posts
