Menu A
1.
mache and apple salad with shaved parmesan and maple-peanut vinaigrette.
Garnaxta Blanca, Altes, Terra Alta, Catalunya, Spain, 2011
2.
spaghetti carbonara with swiss chard, house bacon, chili, egg, and basil.
Rosso, Altesino, ‘Rosso di Altesino’, Tuscany, Italy, 2010
3.
chocolate nemesis with blood orange reduction, cayenne truffles, candied hazelnuts and salty caramel ice cream
Menu B
1.
PEI mussels in fennel-urfa broth with mirepoix, crispy fingerlings, lemon and parsley.
Wheat Beer, Allagash, ‘White’, Portland, ME
2.
olive oil poached salmon with sour cucumbers, latke, herb salad, and mustard-crème fraiche emulsion.
Verdejo, Ossian, Castilla y Leon, Spain, 2008
3.
lavender berry sorbet with vanilla cream, crispy meringues and seasonal fruit
Available for 5:30, 5:45, or 6:00 pm reservations every day
mache and apple salad with shaved parmesan and maple-peanut vinaigrette.
Garnaxta Blanca, Altes, Terra Alta, Catalunya, Spain, 2011
2.
spaghetti carbonara with swiss chard, house bacon, chili, egg, and basil.
Rosso, Altesino, ‘Rosso di Altesino’, Tuscany, Italy, 2010
3.
chocolate nemesis with blood orange reduction, cayenne truffles, candied hazelnuts and salty caramel ice cream
Menu B
1.
PEI mussels in fennel-urfa broth with mirepoix, crispy fingerlings, lemon and parsley.
Wheat Beer, Allagash, ‘White’, Portland, ME
2.
olive oil poached salmon with sour cucumbers, latke, herb salad, and mustard-crème fraiche emulsion.
Verdejo, Ossian, Castilla y Leon, Spain, 2008
3.
lavender berry sorbet with vanilla cream, crispy meringues and seasonal fruit
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
Posts
