Menu A
1.
steamed pei mussels in a spicy red curry broth
Gewurztraminer, Foris, Rogue Valley, Oregon, 2007
2.
Georgia shrimp and grits in a tomato-herb broth with red onion, red peppers, basil, and thyme and grilled sourdough
THE RIESLING OF THE DAY (It’s The Summer of Riesling! Love it!)
3.
Almond frangipane tart with peach compote, vanilla bean diplomat and basil reduction.
Menu B
1.
chopped salad with butter lettuce, smoked pork loin, WG cherry tomatoes, grilled corn, pickled peppers, ricotta salata, and house ranch dressing
2.
grilled quails with ranch style beans, cabbage and cilantro slaw, and fresh tomato salsa
Pinot Noir, St. Innocent, ‘Villages Cuvee’, Willamette Valley, Oregon, 2009
3.
Greendale Farms Gruyere with house made baguette and accompaniments.
$25 food
$15 booze
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