Menu A
1.
braised sweetbreads with lemon, crisp artichokes, lardo, mache, and radicchio.
Cava, Conde de Subirats, Spain, NV
2.
pork confit with crispy smashed fingerlings, braised purple cabbage, blood orange, and parsley salad.
Nebbiolo, Produttori del Barbaresco, Piedmont, Italy, 2010
3.
Asher blue with housemade baguette and accompaniments
Menu B
1.
roasted broccoli and cauliflower with béchamel, parmesan, urfa, and slow roasted garlic.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
crispy VA flounder with hush puppies, local arugula, salsify, tasso, and lemon-caper butter
Pouilly-Fumé, Regis Minet, Loire, France, 2010
3.
Matcha green tea ice cream with honey, brown butter almond financiers and red plum
Available for 5:30, 5:45, or 6:00 pm reservations every day
braised sweetbreads with lemon, crisp artichokes, lardo, mache, and radicchio.
Cava, Conde de Subirats, Spain, NV
2.
pork confit with crispy smashed fingerlings, braised purple cabbage, blood orange, and parsley salad.
Nebbiolo, Produttori del Barbaresco, Piedmont, Italy, 2010
3.
Asher blue with housemade baguette and accompaniments
Menu B
1.
roasted broccoli and cauliflower with béchamel, parmesan, urfa, and slow roasted garlic.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
crispy VA flounder with hush puppies, local arugula, salsify, tasso, and lemon-caper butter
Pouilly-Fumé, Regis Minet, Loire, France, 2010
3.
Matcha green tea ice cream with honey, brown butter almond financiers and red plum
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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