Monday, October 15, 2012

No. 246 Crafts Autumnal Cocktails, Toasts, Pastas and Plates

Photo: Andrew Thomas Lee

Fall’s abundance is spread thick as leaves across the menu at No. 246 in Decatur. Look for toasts accompanied by house ricotta and arugula almond pesto or pork rillette, beet pickled farm eggs, whole grain mustard and local parsley. Harvest-fresh starters feature a salad of Mercier Orchard apples, radicchio, arugula, candied pears, cheddar and balsamic and a roasted local African squash soup with dried local apples. Meat and cheese plates are both local and global. Comforting full and appetizer-portion pastas include agnolotti with roasted pumpkin, mascarpone, brown butter and sage; Maine lobster and local spinach join tortellini; and chestnut tagliatelle comes with braised duck legs, red wine agro dolce and roasted chestnuts. Outdoorsy plates feature trout with local braised greens and toasted farro; chicken with roasted Brussels sprouts, local apples and sherry bacon agro dolce; and flatiron Wagyu steak with roasted local autumn root vegetables. Fall-ish beers range from draft Uinta Pumpkin Ale and Terrapin Easy Rider to bottled 21st Amendment Brew Free or Die IPA and Crown Valley Old School Pilsner ($5-$6). Tip a crafty cocktail such as Bewitched mixing pumpkin beer, house-made vanilla vodka, Strega, maple syrup and Fee Brothers Old Fashioned Bitters or the Pimm’s Cup for Fall swirling Pimm’s No. 1, lemon juice, Cynar, house-made limoncello, Georgia apples and cinnamon ($8-$12). 

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