MENU A
1. Mushrooms & Toast with quail egg, arugula & aged balsamic
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
2.Cornmeal Crusted Catfish with braised cabbage, sunchoke purée and pickled pepper & radish salad
Sancerre, Domaine de la Perriere, Loire, France, 2012
3. Apple Gateau Breton sorghum and whipped crème fraiche
MENU B
1. Crisp Pork Belly with stewed lentils, turnips, baby fennel & sorghum gastrique
Riesling, Hexamer, Meddersheimer Rheingrafenberg ‘Quarzit’, Nahe, Germany, 2011
2. Milk Braised Veal Shoulder with anson mills polenta, sautéed kale and crisp parmesan
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010
3. Scoop of Chocolate-Coconut Sorbet with dulce de leche and a pecan sandie
1. Mushrooms & Toast with quail egg, arugula & aged balsamic
Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
2.Cornmeal Crusted Catfish with braised cabbage, sunchoke purée and pickled pepper & radish salad
Sancerre, Domaine de la Perriere, Loire, France, 2012
3. Apple Gateau Breton sorghum and whipped crème fraiche
MENU B
1. Crisp Pork Belly with stewed lentils, turnips, baby fennel & sorghum gastrique
Riesling, Hexamer, Meddersheimer Rheingrafenberg ‘Quarzit’, Nahe, Germany, 2011
2. Milk Braised Veal Shoulder with anson mills polenta, sautéed kale and crisp parmesan
Nero d’Avola, Tasca d’Almerita, ‘Lamuri’, Sicily, Italy, 2010
3. Scoop of Chocolate-Coconut Sorbet with dulce de leche and a pecan sandie
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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