Beet Root Burger: ($12.00)
To celebrate our love of root vegetables and farm to table principles we've created a burger for the forager in all of us! Creamy arugula, r...more »
Pairing: Lagunitas Little Sumpin' Sumpin'
Posted 10/11/13 - Share this entry
Seared scallops, cantaloupe, mascarpone, apple, radish, coconut cream, ham geleé : ($19)
This dish is another one from our sous chef Aaron Mooney. He started with the scallops, which he wanted to pair with ham and melon to add an &ld...more »
Pairing: 2012 Occhipinti ‘sp68′ Zibbibo blend, igt Sicily, Italy
apple, farmer (local/regional), gelee, gluten-free, ham (Iberico, domestic specialty, Jambon de Bayonne, etc), ham (Iberico, domestic specialty, Jambon de Bayonne, etc), melon (local/specialty), radish, scallop, sustainable, and tarragon
Posted 08/22/13 - Share this entry
Laurel-aged Charleston gold rice horchata sorbet: ($4)
I've been mesemerized by the very idea of Laurel-aged Charleston rice ever since Anson Mills introduced it a couple of years ago. Charleston...more »
Pairing: Great with chocolate or whiskey - a sipping bourbon or perhaps a hot cafe mocha.
Posted 03/25/13 - Share this entry
New Chef Burgers...: ($10)
Grange Hall Burger Bar specializes in Farm to Table Burgers. We only use 100% Tallgrass Grass-fed Beef, House ground Turkey with sage and white ...more »
Pairing: A nice local beer from the Mid-west.
Posted 02/23/13 - Share this entry
Shortribs with a Boudin Ragu: ($25)
This dish began when my friend Martin Wallner of Chef Martin's Alpine Brand Sausages dropped off a new sample yesterday afternoon - boudin m...more »
Pairing: Occhipinti SP 68 - blend of Nero d'Avola & Frappato
Posted 01/26/13 - Share this entry