Menu A
1.
rabbit sausage with sour muscadine cabbage and calvados mustard
Cava, Conde de Subirats, Spain, NV
2.
ballotine of Ashley farms pheasant with butternut squash purée, broccoli rabe, farro, cippolini confit, and sauce chasseur
Bourgogne Rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2008
3.
Humboldt Fog cheese with house-made baguette and accompaniments
Menu B
1.
pickled gulf shrimp with shaved kohlrabi, local lettuces, pickled red onion, and green goddess
Vinho Verde, Aveleda, ‘Quinta da Aveleda’, Portugal, 2011
2.
shellfish paella with saffron rice, fennel, basil, celery and citrus
Blanco, Gramona, ‘Gessami’, Penedes, Spain, 2011
3.
vanilla bean crème brûlée and cookie
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
Posts
