MENU A
1. Grilled Shrimp with orange confit, hazelnuts, beet puree, and raw fennel salad
Gruner Veltliner, Berger, Austria, 2012
2. Pork Ribs with roasted sunchoke, pickled shallot, parsley puree, olive oil emulsion, and baby carrot salad
Syrah, Stolpman, Estate, Santa Ynez Valley, CA, 2010
3. Amaretti Pear Tart with toasted almonds
MENU B
1. Salad of Whole Roasted Carrots & King Trumpet Mushrooms with crisp kale, goat cheese, and shoyu vinaigrette
Ventoux blanc, Cuvee des Trois Messes Basses, Rhone, France, 2012
2. Pan Roasted Sunburst Trout with carolina gold rice, grilled frisee, purple cape bean puree, and a salad of pickled dilly beans & herbs
Catarratto, Castellucci Miano, Sicily, Italy, 2012
3. Orange Marmalade Layer Cake with whipped sour cream
2. Pan Roasted Sunburst Trout with carolina gold rice, grilled frisee, purple cape bean puree, and a salad of pickled dilly beans & herbs
Catarratto, Castellucci Miano, Sicily, Italy, 2012
3. Orange Marmalade Layer Cake with whipped sour cream
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
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