1.
crisp pork belly with anson mills oats, braised pistachios, maple gastrique
Riesling, Selbach-Oster, Bernkasteler Badstube Kabinett, Mosel, Germany, 2007
2.
Ashley Farms chicken breast & confit with gnocchi and dandelion greens.
Bourgogne Passetoutgrain, Robert Chevillon, Burgundy, France, 2006
3.
Asher blue with housemade baguette and accompaniments
Menu B
1.
sunchoke agnolotti with bright lights swiss chard, spiced walnuts, balsamic
Pinot Grigio, Ornella Molon, Piave, Veneto, 2011
2.
pan seared striped bass with rice grits, crispy and melted leeks, beech mushrooms and ham broth
Verdejo, Ossian, Castilla y Leon, Spain, 2008
3.
seasonal fruit shortcake with honey and streusel
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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