Menu A
1.
wild mushrooms on brioche with sherry vinegar, arugula, and shaved parmesan
Pinot Gris, Eyrie, Willamette Valley, OR, 2009
2.
housemade musickland garlic sausage with local spring vegetables, marinated garbanzos, and a pea shoot and radish salad
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Saar, Germany, 2009
3.
Berry Trifle sponge cake with lemon balm diplomat, St. Germain and fresh berries
Menu B:
1.
fava bean salad with brown butter vinaigrette, watercress, mint, arugula, meadow creek Appalachian cheese, and pickled red onion
Gruner Veltliner, Ecker, Austria, 2010
2.
spaghetti carbonara with housemade pancetta, local egg, onion, and black pepper
Valtellina Superiore, Aldo Rainoldi, ‘Grumello’, Lombardy, Italy, 2006
3.
Dark chocolate-orange truffle tart bourbon cream and candied hazelnut
$25 food
$15 booze
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