1.
anchovies with romesco, marcona almonds, toast, and olives
Fino sherry, Cesar Florido, Chipiona, Jerez, Spain, NV
2.
fettuccine with seared rapini, chili flake, olive oil, parmesan, and shaved guanciale
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
3.
5 spoke creamery Talcott cheese with housemade baguette and accompaniments
Menu B
1.
Purple sweet potato soup with apple, crème fraiche, and sumac
Rye Pale Ale, Terrapin, Athens, GA
2.
rabbit ballotine with parsnip puree, sour cabbage, roasted carrots, and mustard jus
Bourgogne rouge, Edmond Cornu & Fils, ‘Les Barrigards’, France, 2009
3.
Financier cake with mint sherbet, honey and marcona almonds
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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