MENU A
1. PAN FRIED CHICKEN LIVERS with anson mills grits, green tomato relish, celery, and hot sauce butter
Cava, Conde de Subirats, Penedes, Spain, NV
2. DUCK CONFIT with braised cabbage, pickled citrus, and fennel slaw
Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011
3. NECTARINE AND BERRY MACEDONIA honey zabaglione
MENU B
1. RICOTTA GNOCCHI with heirloom tomatoes, flowering basil, and ricotta salata
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
2. CORNMEAL CRUSTED CATFISH with hoppin john, crisp okra, and lemon emulsion
Sancerre, Domaine de la Petite Mairie, Loire, France, 2012
3. CHILE-CHOCOLATE POT DE CREME with cocoa nibs and bizcochitos
$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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