1.
grilled squid with orange, watercress, chickpeas, miso, and herbs
Gruner Veltliner, Ecker, Wagram, Austria, 2011
2.
seared VA scallops with roasted cauliflower, pomegranate, fennel, and brown butter
Jasnieres, Pascal Janvier, Loire, France, 2011
3.
grapefruit chess pie with vanilla cream, poppy, honey and cashew
Menu B
1.
stewed wild mushrooms over toast with fried local egg, sherry vinegar, garlic, and rosemary
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2.
red wine braised pork cheeks with grit custard, braised lettuces, and salsify
Bourgueil, Catherine & Pierre Breton, ‘Trinch!’, Loire, France, 2010
3.
tarragon ice cream with almond brown butter financiers, apple, pear and honey
grilled squid with orange, watercress, chickpeas, miso, and herbs
Gruner Veltliner, Ecker, Wagram, Austria, 2011
2.
seared VA scallops with roasted cauliflower, pomegranate, fennel, and brown butter
Jasnieres, Pascal Janvier, Loire, France, 2011
3.
grapefruit chess pie with vanilla cream, poppy, honey and cashew
Menu B
1.
stewed wild mushrooms over toast with fried local egg, sherry vinegar, garlic, and rosemary
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2.
red wine braised pork cheeks with grit custard, braised lettuces, and salsify
Bourgueil, Catherine & Pierre Breton, ‘Trinch!’, Loire, France, 2010
3.
tarragon ice cream with almond brown butter financiers, apple, pear and honey
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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