MENU A
1. CRISP GREEN TOMATOES with pickled peppers, gribiche, and arugula
Gruner Veltliner, Berger, Austria, 2012
2. ASHLEY FARMS CHICKEN with succotash and fennel & pickled citrus salad
Bourgogne Rouge, Chauvenet-Chopin, France, 2008
3. PECANS ROLLED IN PHYLLO with cane syrup and pickled peach
MENU B
1. PROSCIUTTO AND MELON SALAD with 5&10 ricotta, flowering basil, aged balsamic, and GA olive oil
Rosé, Domaine de la Noblaie, Loire, France, 2012
2. VA FLOUNDER with rice middlins, wilted arugula, roasted fennel, maitake mushrooms, and cherry tomatoes
Sancerre, Domaine de la Perriere, Loire, France, 2012
3. CHEF'S CHOICE CHEESE with housemade baguette and accompaniments
$30 food $15 wine
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
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