Menu A
1.
tomato aspic with heirloom tomatoes, shaved LaQuercia, parmesan, and sorrel
Txakolina rosé, Ameztoi, ‘Rubentis’ , Basque Country, Spain, 2011
2.
lobster middlins risotto with summer squash, edamame, and fennel-squash blossom crema
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
Thomasville Tomme with toasted GA pecans, plum & cardamom jam, and baguette
Menu B:
1.
watermelon and feta salad with arugula, pickled rind, jalapenos, and lime vinaigrette
Cava, Avinyo, Brut Reserva, Penedes, Spain, NV
2.
fried chicken confit with squash casserole, rattlesnake beans, and pickled green tomatoes with hot pepper vinaigrette
Blaufränkisch, Prieler, ‘Johanneshohe’, Burgenland, Austria, 2008
3.
Blackberry and peach crisp with salty caramel ice cream and boxwood basil
$30 food
$15 booze
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