1.
fried oyster gumbo with Carolina Gold rice and crisp celery leaves.
Franciacorta, Quattro Mani, Brut, Lombardy, Italy, NV
2.
grilled mackerel with wheatberry and turnip salad, pea shoots, and romesco.
Pouilly-Fumé, Regis Minet, ‘Vielles Vignes’, Loire, France, 2010
3.
blood orange bar with vanilla bean cream, streusel and fresh citrus
Menu B
1.
spinach salad with bacon vinaigrette, boiled egg, apple, and parmesan.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
roasted Ashley Farms pheasant with Yukon gold potato puree, asparagus, and roasted hen of the woods mushrooms.
Vranec/Plavec blend, Tikves, Bela Voda, Macedonia, 2010
3.
butter pecan ice cream with red velvet cake and candied kumquats
Available for 5:30, 5:45, or 6:00 pm reservations every day
fried oyster gumbo with Carolina Gold rice and crisp celery leaves.
Franciacorta, Quattro Mani, Brut, Lombardy, Italy, NV
2.
grilled mackerel with wheatberry and turnip salad, pea shoots, and romesco.
Pouilly-Fumé, Regis Minet, ‘Vielles Vignes’, Loire, France, 2010
3.
blood orange bar with vanilla bean cream, streusel and fresh citrus
Menu B
1.
spinach salad with bacon vinaigrette, boiled egg, apple, and parmesan.
Grenache blanc blend, Trois Messes Basses, Ventoux, France, 2011
2.
roasted Ashley Farms pheasant with Yukon gold potato puree, asparagus, and roasted hen of the woods mushrooms.
Vranec/Plavec blend, Tikves, Bela Voda, Macedonia, 2010
3.
butter pecan ice cream with red velvet cake and candied kumquats
Available for 5:30, 5:45, or 6:00 pm reservations every day
$30 food, $15 booze
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