MENU A
1. Roasted Salsify and Carrots with shaved hakurei turnips & watermelon radish, fried sunflower seeds, and celery juice
Aligoté, Sebastien Magnien, Burgundy, France, 2011
2. Glazed Veal Sweetbreads with baby beets, fennel puree, endive, watercress, and yogurt
Beaujolais Nouveau, Domaine Pral, Burgundy, France, 2013
3. Pecan Pie with white chocolate & bourbon crème anglaise
MENU B
Aligoté, Sebastien Magnien, Burgundy, France, 2011
2. Glazed Veal Sweetbreads with baby beets, fennel puree, endive, watercress, and yogurt
Beaujolais Nouveau, Domaine Pral, Burgundy, France, 2013
3. Pecan Pie with white chocolate & bourbon crème anglaise
MENU B
1. 5&10 Pasta with Gulf shrimp, radish, urfa chili, orange confit, shaved fennel, and pickled sunchokes
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012
2. Redfish with celery root, apple, brewster oats, bok choi, and dill
Chardonnay, Stuhlmuller, Alexander Valley, CA, 2011
3. Pineapple Upside Down Cake with cherry sorbet and whipped cream
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
Posts
