Menu A
1.
smoked trout salad with Woodland Gardens lettuces, cucumber, marinated field peas, pickled red onion, crisp capers, and horseradish dressing
Gruner Veltliner, Ecker, Austria, 2009
2.
crisp pork shoulder crepinette braised with makrut lime and cane vinegar, crisp broccoli, spicy carrot jalapeno puree, and preserved lemon-avocado salsa
Pinot Noir, Montinore Estate, Willamette Valley, Oregon, 2009
3.
Peach cobbler with mascarpone cream and spiced plum sorbet
Menu B
1.
sautéed chanterelles on toast with smoked ham hock broth, sherry vinegar, and fried sage
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010
2.
Georgia shrimp in a spicy guajillo chile broth with marinated nappa cabbage, housemade chorizo, Red Mule hominy, oregano, avocado, and crisp tortilla
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Saar, Germany, 2007
3.
Muscadine curd and hazelnut cake with vanilla diplomat and cantaloupe sorbet
$25 food
$15 booze
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