NO PRESSURE VALENTINE’S DAY

Come to Thirstbar for a casual Valentine’s Day dinner.
$40 per person (includes a complementary aperitif).

Pork terrine, celery root rémoulade
OR
Root vegetable salad, creamy herb dressing
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Macaroni & wild mushroom gratin
OR
Roasted duck breast, warm lentils vinaigrette
OR
Pork osso bucco, gremolata, potato purée
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Chocolate tart
OR
Chestnut purée, meringue

Reservations recommended. Email thirstbaravin@gmail.com.

We're in the 2013 Michelin Guide

"The charming and friendly Thirstbaràvin" is in the 2013 Michelin Guide.

New Year's Eve Menu

NEW YEAR'S EVE SPECIAL PRIX-FIXE at THIRSTBAR

Thirstbar is offering a special $55 prix-fixe menu for New Year's Eve. Seatings at 6pm, 8pm & 10pm. Please reserve by emailing thirstbaravin@gmail.com. Wine pairings will be available for an additional charge.

As usual, we are in the process of gathering the freshest, local, seasonal ingredients we can find from small farms.

Smoked trout deviled eggs

* * * * * * *

Home-made matzoh ball soup

or

Parsnip latke, caviar

* * * * * * *

Pasture-raised hanger steak, oysters, wild mushrooms

or

Choucroute garnie, housemade sauerkraut

* * * * * * *

Eggnog panna cotta, ginger snaps

or

Kugelhopf, pear compote

* * * * * * *

Mignardises

Bonne année et bonne santé!

Menu!

Watch this space for a special New Year's Eve menu, which will be posted shortly. In the meantime, here is tonight's menu.

Moroccan olives, $4.50
Pickled vegetables, $5
Eggs mayonnaise, $6
Squash & green lentil soup, $9
Savoy cabbage, mustard vinaigrette, $9

Crispy pig’s trotter, celery root remoulade, $11

Blue cheese & leek tart, dressed beets, $10

French lentils, lardons, hard-boiled egg, $10

Rabbit rillettes, pickled shallots, $12

Pork paté, pickled radish, $12

Macaroni gratin, $13

Chicken breast, crème fraiche potatoes, $19

Beef brisket, parsnip latke, $19

Point Reyes original blue cheese, $8

Crème fraiche panna cotta, pear compote, $8

Chocolate mousse, whipped cream, $8

Red wine poached pear, biscotto, $8

Tonight's Menu

Moroccan olives, $4.50

Pickled vegetables, $5                                                          

Eggs mayonnaise, $6

Parsnip & pear soup, $9

Carrot & cumin salad, $9

Blue cheese & leek tart, dressed beets, $10

Beef tongue, sauce gribiche, $11

French lentils, lardons, hard-boiled egg, $10

Rabbit rillettes, pickled shallots, $12

Pork paté, pickled radish, $12

Macaroni gratin, $13

Chicken, mustard sauce, hand-cut tagliatelle, $18

Smoked pork chop, house-made sauerkraut, $19

Pear & quince galette, $8

Fig pound cake, crème fraiche, $8

Chocolate mousse, whipped cream, biscotto, $8

A few seats are left for tonight's winemaker dinner

THIRSTBARÀVIN

THE BLOOD OF THE STONES WINE DINNER

WITH SERGE FéRIGOULE FROM

DOMAINE LE SANG DES CAILLOUX

WEDNESDAY, OCTOBER 10, 2012

Petit choux aux anchois

Domaine Achard Vincent Clairette de Die Brut NV

provençal pork TERRINE

Le Sang des Cailloux Vacqueyras Blanc 2010

Braised Lamb with Eggplant and Tomato Confit
& Gratin de Celeri-rave et Pommes de Terre
Le Sang des Cailloux Vacqueyras Rouge “Azalaïs” 2009

Le Sang des Cailloux Vacqueyras Rouge “Cuvée Lopy” 2008

3-CORNER FIELD FarM BREBIS BLANCHE, Poilâne bread

Le Sang des Cailloux Vacqueyras Rouge “Floureto” 2010

Poires au vin rouge
& Macarons aux pignons

Domaine de Durban Muscat de Beaumes de Venise 2008

Winemaker Dinner with Serge Férigoule (Domaine Le Sang des Cailloux)

In conjunction with Kermit Lynch Wine Merchant, we’re pleased to announce a winemaker dinner you don’t want to miss: Serge Férigoule from Domaine Le Sang des Cailloux (“the blood of the stones”) at Thirstbaràvin on Wednesday, October 10^th, at 8pm. 

When we first tasted Serge’s wines, they were a revelation, and they continue to inspire. Located in Vacqueyras in the Southern Rhône, his wines are at once powerful and balanced, wild and focused. All of his vines sit on the Plateau des Garrigues, where clay, limestone, and the famous galets roulés (round stones) lend the wines intensity and depth. He farms organically and his wines ferment naturally.

To make a reservation, please email us at

thirstbaravin@gmail.com. 

$100/person including wine pairings.