1. Local and Foraged Salad of pickled shrimp, chilies, escabeche, crostini
Sancerre, Domaine de la Perriere, Loire, France, 2011
2. Braised Veal Breast with polenta, maitake mushrooms, crisp parmesan
Corbieres, Domaine du Grand Planal, Languedoc, France, 2010
3. Coconut Sorbet with honey, citrus, streusel, toasted sesame and fresh herbs
1. Anson Mills Bean Soup with meatballs, escarole, and sofritto
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011
2. Hot Chicken with 5&10 white bread, fennel and radish slaw, b&b pickles
Wheat Beer, Allagash, ‘White’, Portland, ME
3. Bridge mix tart with vanilla bean cream and sumac
Sancerre, Domaine de la Perriere, Loire, France, 2011
2. Braised Veal Breast with polenta, maitake mushrooms, crisp parmesan
Corbieres, Domaine du Grand Planal, Languedoc, France, 2010
3. Coconut Sorbet with honey, citrus, streusel, toasted sesame and fresh herbs
Menu B
1. Anson Mills Bean Soup with meatballs, escarole, and sofritto
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011
2. Hot Chicken with 5&10 white bread, fennel and radish slaw, b&b pickles
Wheat Beer, Allagash, ‘White’, Portland, ME
3. Bridge mix tart with vanilla bean cream and sumac
$30 food, $15 booze
Posts
