Menu A
1.
roasted baby carrots with frisee, feta, pumpkin seeds, and carrot green purée
Ventoux blanc, Trois Messes Basses, France, 2011
2.
fennel and seafood risotto with gulf shrimp, clams, mussels, and celery-saffron crema
Blanco, Gramona, ‘Gessami’, Penedes, Spain, 2011
3.
warm Georgia apple crisp with bay laurel ice cream
Menu B
1.
lamb merguez with radish, cucumber, benne, roasted sweet peppers, and watercress
Rosé, Brumont, Cotes de Gascogne, France, 2011
2.
duck confit with caraway bok choy, pureed winter squash, roasted apple, and sorghum jus
Pinot Noir, Alysian, Russian River Valley, CA, 2009
3.
Cruze Farms buttermilk panna cotta with persimmon butter, hazelnuts, and an oatmeal raisin cookie
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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