MENU A
1. Salted Cod Brandade with crostinis, arugula, and frisée
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012
2. Roasted Coho Salmon with pickled and roasted beets, mustard greens, and grilled abalone mushrooms
Pigato, Bruna, ‘Le Russeghine’, Liguria, Italy, 2010
3. Poached Pear Tart with chartreuse ice cream
MENU B
1. Pan Seared Chicken Livers with Anson Mills rice grits, 5&10 barrel aged hot sauce, cherry belle radishes, and celery
Riesling, Penner-Ash, Willamette Valley, OR, 2012
2. Duck Confit with roasted brussel sprouts, confit potatoes, roasted gala apples, and natural jus
Carignan blend, Domaine de la Petite Cassagne, Costieres de Nimes, France, 2011
3. Burnt Orange Panna Cotta with salted pistachios, cardamom, and caramelized orange
No Substitutions Please
1. Salted Cod Brandade with crostinis, arugula, and frisée
Gruner Veltliner, Berger, Niederösterreich, Austria, 2012
2. Roasted Coho Salmon with pickled and roasted beets, mustard greens, and grilled abalone mushrooms
Pigato, Bruna, ‘Le Russeghine’, Liguria, Italy, 2010
3. Poached Pear Tart with chartreuse ice cream
MENU B
1. Pan Seared Chicken Livers with Anson Mills rice grits, 5&10 barrel aged hot sauce, cherry belle radishes, and celery
Riesling, Penner-Ash, Willamette Valley, OR, 2012
2. Duck Confit with roasted brussel sprouts, confit potatoes, roasted gala apples, and natural jus
Carignan blend, Domaine de la Petite Cassagne, Costieres de Nimes, France, 2011
3. Burnt Orange Panna Cotta with salted pistachios, cardamom, and caramelized orange
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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