Menu A
1.
pei mussels steamed in beer with garlic, chile flake, lime, and cilantro
Gruner Veltliner, Schwarzbock, Austria, 2009
2.
crisp trout stuffed with lemon, garlic, and parsley, warm bacon vinaigrette, sautéed spinach, and soft red mule grits
Sauvignon Blanc, Mount Nelson, Marlborough, NZ 2009
3.
cherry galette with pistachio ice cream and local honey
Menu B
1.
yellow split pea soup with smoked ham hock, crème fraiche, and croutons
Cava, Conde de Subirats, Spain, NV
2.
braised lamb shank with orange gremolata, natural jus, mascarpone polenta, and saffron braised Belgian endive
Syrah-Grenache, Domaine Bahourat, Costieres de Nimes, France, 2008
3.
chocolate bread pudding with salty caramel ice cream and toasted marshmallows
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