Menu A
1.
Sapelo Island clams with tomatoes, fennel, peppers, and sweet vermouth.
Albariño, Eidosela, Rias Baixas, Spain, 2011
2.
potato & leek ravioli with swiss chard, fresh cheese, crisp pancetta, and balsamic brown butter
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2010
3.
Meadow Creek Appalachian with fig jam, toasted pecans and house made baguette
Menu B
1.
Deviled egg with summer squash fritters, frisee, and warm bacon-mustard vinaigrette.
Grenache Blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
Fried Plantation quail with summer succotash, pickled green tomatoes, pea shoots, and lovage jus.
Bourgogne, Edmond Cornu & Fils, ‘Les Barrigards’, Burgundy, France, 2008
3.
Pâte Surcée tart:
Mike’s ricotta with local honey, fresh fruit and herbs
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