MENU A
1. Poached Clams and Mussels with radicchio, preserved clementines, and urfa
Vermentino, Doga delle Clavule, Maremma, Tuscany, Italy, 2011
2. Pan Seared Redfish with butternut squash middlins, benne wafer, and fine herb emulsion
Roussette du Bugey, Thierry Tissot, ‘Mataret’, Savoie, France, 2008
3. Marjolaine Cake with hazelnut praline, buttercream, chocolate ganache, and meringue
MENU B
1. Lentil Soup with escarole, baby carrots, and turnips
Rye Pale Ale, Terrapin, Athens, GA
2. Duck Confit with foraged mushrooms, red kale, celery root, and chicken jus
Barbera d’Alba, Bovio, ‘Il Ciotto’, Piedmont, Italy, 2012
3. Apple Cherry Cobbler with cornmeal topping and vanilla diplomat cream
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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