Menu A
1.
butterbean hummus, southern feta, benne wafers, housemade pickles
rosé, Brumont, Cotes de Gascogne, France, 2010
2.
salmon baked in parchment with hen of the woods mushrooms, caramelized Vidalia onions, and sage, finished with arugula and roasted fingerling potato salad
Pinot Gris, St. Innocent, 'Vitae Springs Vineyard', Willamette Valley, Oregon, 2009
3.
plum upside down cake with lemon cream and local strawberries
Menu B
1.
spring onion tart with Sweet Grass chevre and arugula
2.
grilled lamb loin with salsa verde, shaved pecorino, roasted fennel, tomato, and crisp potato
Sangiovese Grosso, Casanova di Neri, 'Rosso di Neri', Tuscany, Italy, 2008
3.
classic carrot cake with caramel sauce, cocoa nibs and candied walnuts
$25 food
$15 booze
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