MENU A
1. Field Peas, pork belly & braised green soup with cornbread croutons
Ventoux Blanc, Trois Messes Basses, Rhone, France, 2012
2. Grilled Swordfish, snap beans, celery, carrot & cucumber
marinated in salmoriglio vinaigrette
Regaleali Bianco, Tasca d’Almerita, Sicily, Italy, 2011
3. Lemon Pudding Cake, strawberry & crisp black pepper meringue
MENU B
1. Seared Shrimp, butterbean succotash, fine herb broth & spicy chicharones
Pinot Gris, Montinore Estate, Willamette Valley, Oregon, 2013
2. Roasted & Glazed Sweetbreads, lemon gastrique, crisp smashed fingerling potatoes, arugula salad & benton’s bacon lardons
Madiera, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
3. Cocoa-Hazelnut Ice Cream in a citrus brioche bun
Pinot Gris, Montinore Estate, Willamette Valley, Oregon, 2013
2. Roasted & Glazed Sweetbreads, lemon gastrique, crisp smashed fingerling potatoes, arugula salad & benton’s bacon lardons
Madiera, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV
3. Cocoa-Hazelnut Ice Cream in a citrus brioche bun
$36 for food, $15 for booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
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