MENU A
1. CRISP OKRA AND HEIRLOOM TOMOATO SALAD with green goddess dressingVentoux Blanc, Cuvee des Trois Messes Basses, France, 2012
2. BRAISED CHICKEN THIGHS with soft polenta, stewed tomatoes, and braised fennel
Bardolino, Corte Gardoni, 'Pradica', Superiore, Veneto, Italy, 2011
3. ASHER BLUE CHEESE with roasted grapes and mostarda
MENU B
1. CHILLED TOMATO SOUP with olive oil sorbet, basil, and pepper
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2. PROSCIUTTO WRAPPED TROUT with leek rice grits, kale, and pecan brown butter
Sancerre, Domaine de la Perriere, Loire, France, 2012
3. HAZELNUT FINANCIERS with macerated blackberries and white chocolate ice cream
$30 food $15 booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
Available for 5:30, 5:45, and 6:00pm reservations every day
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