Sunday Supper: Last Sunday’s dinner was Duck Egg & Truffled Ricotta Maultaschen with smoked Parmesan brodo, confit cipollini, and crispy kraut paired with Weingut Roterfaden Schwarzriesling (2020). The second course was Confit Duck Leg with beluga lentils, braised red cabbage, parsnip cream, and parsnip chips paired with Chateau Croisille “Cocoricot” Malbec & Merlot (2020) and “Stollen” Berliners with almond creme and candied citrus paired with Cheateau de Cranne Cuvee Annie Darras Muscatel & Semllion (2019). Hours are 3-8pm on Sundays. Sunday Supper is $45 and optional wine pairings are $15.
New Winter Cocktails: Beverage Director Dustin Grilli created a new list of winter cocktails. Happy hour is Tues-Sat from 5-6pm and Sunday from 3-6pm with $6-12 snacks and sliders, $8 wine, beer, and cocktails, and $16 mini cocktail flights.
Terrace Sour is made with rye, thyme, and wine
Hunnybee is made with gin, barenjager, and bitters
Fuzzy Socks is made with tequila, lemon, and amari
Beanie Boys is made with rum, fig, and chai
Glühwien is a hot mulled wine made with red wine, misoo, and spice
New Winter Dishes: Chef Mark Steuer’s seasonal dishes include a Shaved Root Vegetable Salad with orange, Parmesan, and squash vinaigrette, Braised Celery Root with soy, black garlic aioli, apple butter, pickled radish, toasted pistachio, and candied lime zest, Sauerbraten Croquettes with braised beef & potato, herb salad, sauer jus, and potato aioli, and Crab Toast with cultured brown butter, marinated crab, lemon vinaigrette, radish, hot house sauce, and corn.
Sunday Supper: Last Sunday’s dinner was Duck Egg & Truffled Ricotta Maultaschen with smoked Parmesan brodo, confit cipollini, and crispy kraut paired with Weingut Roterfaden Schwarzriesling (2020). The second course was Confit Duck Leg with beluga lentils, braised red cabbage, parsnip cream, and parsnip chips paired with Chateau Croisille “Cocoricot” Malbec & Merlot (2020) and “Stollen” Berliners with almond creme and candied citrus paired with Cheateau de Cranne Cuvee Annie Darras Muscatel & Semllion (2019). Hours are 3-8pm on Sundays. Sunday Supper is $45 and optional wine pairings are $15.
New Winter Cocktails: Beverage Director Dustin Grilli created a new list of winter cocktails. Happy hour is Tues-Sat from 5-6pm and Sunday from 3-6pm with $6-12 snacks and sliders, $8 wine, beer, and cocktails, and $16 mini cocktail flights.
New Winter Dishes: Chef Mark Steuer’s seasonal dishes include a Shaved Root Vegetable Salad with orange, Parmesan, and squash vinaigrette, Braised Celery Root with soy, black garlic aioli, apple butter, pickled radish, toasted pistachio, and candied lime zest, Sauerbraten Croquettes with braised beef & potato, herb salad, sauer jus, and potato aioli, and Crab Toast with cultured brown butter, marinated crab, lemon vinaigrette, radish, hot house sauce, and corn.
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