1.
Steak Tartare with spicy gribiche, crisp potato, fried quail egg
Rosé, Clos Cibonne, ‘Tibouren’, Provence, 2010
2.
Braised Chicken Thigh with anson mills grit cake, bright lights swiss chard, buffalo chicken skin
Pinot Noir, McFadden, Potter Valley, Mendocino, CA, 2007
3.
Rogue River Smoky Blue Cheese with house-made baguette and accompaniments
Option B
1.
Foraged Mushrooms with parmesan, fava’, green garlic, Five & Ten white bread
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2.
Seared Skate Wing with dashi, bok choi, baby carrots, turnips
Sancerre, Domaine de la Perriere, Loire, France, 2011
3.
Lemon Chess Pie with vanilla bean whipped cream, apple compote
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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