Menu A
1.
Olive oil poached baby eggplant with feta, crispy chickpea panisse, local peppers, arugula, and herbs
Rkaciteli, Tikves, ‘Special Selection’, Macedonia, 2011
2.
Bucatini puttanesca with shaved pecorino, herbs, and Georgia olive oil
Pallagrello Nero blend, Vestini Campagnano, ‘Kajanero’, Campania, Italy, 2010
3.
Pumpkin mascarpone mousse with gingerbread, pepitas and maple
Menu B
1.
Creamy chestnut soup with roasted north Georgia apples, sage, and cream
Cidre Bouché Brut, Etienne Dupont, Normandy, France, 2010
2.
Chicken leg confit with crisp Brussels sprouts, cauliflower, marcona almonds, pomegranate, and mustard jus
Bourgogne Rouge, Edmond Cornu, ‘Les Barrigards’, France, 2008
3.
Pecan pie with bay laurel ice cream and chocolate
Available for 5:30, 5:45, or 6:00 pm reservations
$30 food, $15 booze
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