MENU A
1. Charred Broccoli & Fried Salsify with candied walnuts, kimchi, yogurt, & apple butter
Sherry, Cesar Florido, Fino, Chipiona, Jerez, Spain, NV
2. Braised & Glazed Short Rib with crisp sweetbreads, winter vegetable ragout & pickles
Montsant, Bodegas Grifoll-Declara, ‘Tossals Junior’, Spain, 2006
3. Chocolate Mousse with hazelnut cake, almond cream, and tangerine sorbet
MENU B
1. Gulf Shrimp with maitake mushrooms, brussel sprouts, charred shallot, carolina gold rice & roast chicken dashi
Muscadet Sevre & Maine, Domaine de la Vinconniere, Loire, France, 2012
2. Sunburst Trout with glazed octopus, parsnip, harissa, Sonora wheatberries, black marcona almond puree, blood orange, & sweet herbs
Aligoté, Sebastien Magnien, Burgundy, France, 2011
3. Lemon Poached Apple Tart with cranberry compote
No Substitutions Please
1. Charred Broccoli & Fried Salsify with candied walnuts, kimchi, yogurt, & apple butter
Sherry, Cesar Florido, Fino, Chipiona, Jerez, Spain, NV
2. Braised & Glazed Short Rib with crisp sweetbreads, winter vegetable ragout & pickles
Montsant, Bodegas Grifoll-Declara, ‘Tossals Junior’, Spain, 2006
3. Chocolate Mousse with hazelnut cake, almond cream, and tangerine sorbet
MENU B
1. Gulf Shrimp with maitake mushrooms, brussel sprouts, charred shallot, carolina gold rice & roast chicken dashi
Muscadet Sevre & Maine, Domaine de la Vinconniere, Loire, France, 2012
2. Sunburst Trout with glazed octopus, parsnip, harissa, Sonora wheatberries, black marcona almond puree, blood orange, & sweet herbs
Aligoté, Sebastien Magnien, Burgundy, France, 2011
3. Lemon Poached Apple Tart with cranberry compote
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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