MENU A
1. PICKLED SHRIMP AND FRIED GREEN TOMATOES with local lettuces, spicy gribiche, and urfa
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012
2. CORNMEAL CRUSTED CATFISH with hoppin' john, crisp okra, and hot sauce emulsion
Cava, Conde de Subirats, Penedes, Spain, NV
3. WHITE BREAD PUDDING with bourbon hard sauce and mint sherbet
MENU B
1. MUSHROOMS AND TOAST with arugula, parmesan, balsamic, and GA olive oil
Grenache blanc blend, Cuvee des Trois Messes Basses, Ventoux
2. CHICKEN AND DUMPLINGS with root vegetables, ricotta gnocchi, and swiss chard
Morgon, Joel Rochette, ‘Cote de Py’, Beaujolais, France, 2010
3. SPINNING SPIDER CREAMERY STACKHOUSE GOAT CHEESE with house made baguette and accompaniments
No Substitutions Please
1. PICKLED SHRIMP AND FRIED GREEN TOMATOES with local lettuces, spicy gribiche, and urfa
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012
2. CORNMEAL CRUSTED CATFISH with hoppin' john, crisp okra, and hot sauce emulsion
Cava, Conde de Subirats, Penedes, Spain, NV
3. WHITE BREAD PUDDING with bourbon hard sauce and mint sherbet
MENU B
1. MUSHROOMS AND TOAST with arugula, parmesan, balsamic, and GA olive oil
Grenache blanc blend, Cuvee des Trois Messes Basses, Ventoux
2. CHICKEN AND DUMPLINGS with root vegetables, ricotta gnocchi, and swiss chard
Morgon, Joel Rochette, ‘Cote de Py’, Beaujolais, France, 2010
3. SPINNING SPIDER CREAMERY STACKHOUSE GOAT CHEESE with house made baguette and accompaniments
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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