Preview Table, Donkey and Stick Thursday, Friday and Saturday; Will Open December 20

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You saw the videos in which six candidates competed for the job of chef. Maybe you even ate the rillettes last week as they introduced Table, Donkey and Stick's Alpine inn concept and chef Scott Manley to the neighborhood. You'll finally have your chance to dine at Table, Donkey and Stick for real starting Thursday, December 20 but before then, you'll have three more chances to preview the restaurant and chef Manley's food at the get-to-know-the-neighborhood price of $15, same as the pop-up dinners for the competing chefs. It will be a four-course menu featuring the dishes that Chef Manley has been working on, from charcuterie to dessert, plus an optional Alpine cheese plate for $12; wine, beer and spirits will be available for purchase. The menu will run Thursday, Friday and Saturday; see the menu below, and get a reservation here.

Sample Menu (subject to change)
Charcuterie Plate (pig head, galantine of pheasant, rillettes, house baguette)

Appetizer (choice of)
• Roasted Sunchoke, Delicata Squash, Pepita Vinaigrette, Gruyere, Parsley
• Lettuce Salad, Pickled Endive, Rye Crouton, Tomme de Savoie, Cinnamon, Honey Vinaigrette
• Smoked Chicken Maultaschen, Kohlrabi slaw, Roasted Chicken Consomme
• Three Sisters Polenta, Roasted Housemade Bacon, Black Trumpet Mushrooms, Gorgonzola

Entree (Choice of)
• Veal Breast Sauerbraten, Celery Root Puree, Braised Red Cabbage, Bubespitzle, Ginger Snaps
• Pan Roasted Rushing Waters Trout, Rye Berries, Mustard Greens, Quark
• Slagel Farm Pork Sausage, Cauliflower, Comte Puree, House Made Pretzel
• Pizzocheri: Buckwheat Noodles, Fingerling Potatos, Taleggio, Swiss Chard

Cheese Plate: Selection of Alpine Cheeses with accoutrements ($12 supplement)

Dessert (Choice of)
Chocolate Pave, Meringue, Pinenut Brittle, Bluberry sauce
Warm Apple Pudding, Shortbread, Crème Fraiche Ice Cream

Table, Donkey and Stick, 2728 W. Armitage, 773-486-7511.