MENU A
1. Gulf Shrimp garlic sausage, charred banana peppers, pickled onion, olive
tapenade & languedoc mint
Gruner Veltliner, Ecker, Wagram, Austria, 2013
2. Potato Gnocchi cherry tomato, ramps, fried peanuts, crème fraiche & flowering dill
Frappato, Centonze, Sicily, Italy, 2011
3. Blueberry Buttermilk Bar with blueberry lavender sorbet
MENU B
1. Pate Grand Mere mustard seed, grilled peach, pickled blueberry,
shaved squash & grilled bread
Rosé, Moulin de Gassac, ‘Guilhem’, Languedoc, 2013
2. Crisp Pork Belly sorghum gastrique, heirloom beans, spring onions, dandelion greens, purslane & pickled bamboo
Riesling, Strub, Niersteiner Bruckchen Kabinett, Rheinhessen, Germany, 2011
3. Tres Leches Cake pickled peaches, cherries & cinnamon condensed milk
1. Pate Grand Mere mustard seed, grilled peach, pickled blueberry,
shaved squash & grilled bread
Rosé, Moulin de Gassac, ‘Guilhem’, Languedoc, 2013
2. Crisp Pork Belly sorghum gastrique, heirloom beans, spring onions, dandelion greens, purslane & pickled bamboo
Riesling, Strub, Niersteiner Bruckchen Kabinett, Rheinhessen, Germany, 2011
3. Tres Leches Cake pickled peaches, cherries & cinnamon condensed milk
$36 for food, $15 for booze
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
Posts
