*
Pureed Yellow Pepper Shooter, Crab Beignet with Asparagus
Creamy Yellow Pepper soup that is creamy without the cream
Crab in wrapped around Asparagus, battered and then fried
Brut Reserve, Schloss Gobelsburg NV 1.5L
(Grüner Veltliner, Pinot Noir, Riesling)Kamptal, Austria
*
Tunaless Nicoise, Haricot Verts, Mini Hard Boiled Egg, Potato Confit, Moore’s Farm Greens, Sherry-Olive Vinaigrette
Cour-Cheverny, Michel Gendrier, “Domaine des Huards” 2009 (Romorantin) Loire Valley, France
*
Pickled GA Shrimp, Eggplant-Miso Puree, Truffled Vegetables Watermelon, Garlic Croustini
Georgia Shrimp cooked as they are pickled in spicy vinegar brine
Diakon radish, cucmbers, fennel, and Butternut Squash
seasoned with cilantro and truffles
Riesling Spätlese, Weingut Kirsten, Policher Held 2003
~ Mosel-Saar-Ruwer, Germany
*
Fig Marinated Venison Loin, Carrot Presse, Chantrelle Mushrooms, Granola, Sauce Barolo
Venison loin marinated in blackmission fig puree and sherry vinegar
Gigondas, Montirius, “Terre des Aînes” 2005 (Grenache, Mourvèdre) ~ Rhône, France
*
Sickle Pear Tart, Frangipane, Palm Sugar, Salted Cream
Frangipane is a French almond paste with sugar and in this case we are using palm sugar, made from coconut palm
Salted cream adds balance enhancing the overall flavor of the dish
Malmsey, Rare Wine Co., “New York Special Reserve”
~ Madeira, Portugal
*
Executive Chef: Shane Devereux
Sommelier: John Dirga
