Menu A
1.
housemade rabbit pate with
accompaniments
Rosé, Brumont, Cotes de Gascogne, France,
2011
2.
grilled quail with tarragon creamed
corn, sauteed okra, heirloom tomato and charred scallion salad, and peach shrub
gastrique
Bourgogne
Rouge, Edmond Cornu, ‘Les
Barrigards’, France, 2008
3.
ice
cream scoops
earl grey truffle and salty caramel
earl grey truffle and salty caramel
Menu B
1.
local green bean salad with
boquerones, buttermilk dressing, and crispy fried shallots
Gruner
Veltliner, Ecker, Wagram, Austria,
2011
2.
paella with octopus, tybee shrimp,
and mussels
Bianco, Russolo, ‘Doi Raps’, Friuli, Italy,
2009
3.
Corn pudding
blackberries, basil and butter cookies
blackberries, basil and butter cookies
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