MENU A
1. Gulf Shrimp, mushrooms & fingerling potatoes glazed in boiled peanut miso butter
Fino Sherry, Cesar Florido, Chipiona, Jerez, Spain, NV
2. Duck Leg Confit, charred radish, oat risotto, swiss chard, celery & pear butter
Rioja, Sierra Cantabria, Crianza, Spain, 2008
3. Mandarin Lime Gingersnap Pie, fresh blood orange & whipped cream
1. Gulf Shrimp, mushrooms & fingerling potatoes glazed in boiled peanut miso butter
Fino Sherry, Cesar Florido, Chipiona, Jerez, Spain, NV
2. Duck Leg Confit, charred radish, oat risotto, swiss chard, celery & pear butter
Rioja, Sierra Cantabria, Crianza, Spain, 2008
3. Mandarin Lime Gingersnap Pie, fresh blood orange & whipped cream
MENU B
1. Tomato Braised Cauliflower Gratin, toasted rye & chicken skin
Cerasuolo di Vittoria, Santa Tresa, Sicily, Italy, 2010
2. Gulf Redfish, brussels sprouts, compressed apple, salsify & sunflower seed broth
Sauvignon blanc, Thierry Delaunay, Touraine, Loire, France, 2012
3. Pear & Walnut Bread Pudding with vanilla bean ice cream
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze
Posts
