Menu A
1. local green salad with Spinning Spider Stackhouse,
nicoise olives, roasted peppers, and Salametto salami
Grenache blanc blend, Trois Messes Basses, Ventoux, France,
2011
2. roasted lamb leg with black rice, crisp
broccoli, tomatoes, and mint-oil
Ribera del
Duero, Finca Villacreces, ‘Pruno’,
Spain, 2009
3. Greek frozen yogurt, elderflower compressed peaches, honey and streusel
Menu B
1. shaved summer squash with basil, shaved parmesan, buttermilk ranch, marconas, and micro mustards
Pinot
Grigio, Ornella Molon, Piave,
Veneto, Italy, 2010
2. roasted cobia with charred eggplant, kimchi rice pilaf, pea
shoots, radish, and dashi consommé.
Moschofilero,
Tselepos, Mantinia, Greece, 2010
3. Plum tart, almond, vanilla bean,
lemon and rose water
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