1. Pork Belly Confit with Anson Mills Grits, Candied Peanuts and Brussels Sprout Kimchi
Riesling, Von Hövel, Scharzhofberg Kabinett, Saar, Germany, 2007
2. Hanger Steak with braised collards, hakurei turnips, and baby radishes
Cabernet Sauvignon, Schug, Sonoma, CA, 2009
3. Thai basil ice cream with chocolate ganache and peanuts
Menu B
1. Ricotta Cannelloni with crisp pancetta, maitake mushrooms, and preserved tomatoes
Catarratto, Castellucci Miano, Sicily, Italy, 2011
2. Smoked Catfish with piccolo farro, romesco, fennel, and fried kale
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010
3. Chef’s choice cheese with house-made baguette and accompaniments
Available for 5:30, 5:45, or 6:00 pm reservations every day
2. Smoked Catfish with piccolo farro, romesco, fennel, and fried kale
Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010
3. Chef’s choice cheese with house-made baguette and accompaniments
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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