1.
WG arugula and gin cured steelhead trout: buttermilk dressing, tiny croutons, pickled vegetables, crisp leeks
Picpoul de Pinet, Domaine de Guillemarine, Languedoc, France, 2010
2.
roasted mahi mahi: kohlrabi slaw, stewed field peas, mustard greens, hot sauce beurre blanc
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009
3.
phyllo and lemon diplomat tart with brûleéd banana, coconut sorbet and citrus salad
Menu B
1.
whipped lardo crostinis: balsamic pearl onions, poached golden raisins, hot pickled peppers and carrots, crisp oregano
2.
pork loin alla porchetta: stuffed with garlic, sage, rosemary, and fennel with stewed white beans, braised lacinato kale, and gremolata
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, Italy, 2007
3.
seahive cheddar with Georgia apple and pecans, pickled cranberries and house-made baguette
$25 food
$15 booze
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