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Parsnip Puree, Truffled Yolk, Parmesan Croutons
Winter root vegetable soup with organic parsnips, cousin to the carrot but sweeter when cooked. Grated parmesan ciabatta croutons add some saltiness to balance the flavors, along with the creamy farm egg yolk with truffled salt
Riesling Kabinett 2008, Carl Loewen “Leiwener Klostergarten” ~ Mosel
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Frisee and Arugula Mix, Duck Chicharrons,Candied Apple, Walnut Vinaigrette
Hydroponic, local baby arugula and bitter greens with duck skin crisps. Walnut vinaigrette lends a meaty component, sweetened by a whole lady apple
Verdicchio di Matelica 2008, Bisci ~ Marche
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Carolina Red Fish, Edamame, Mushroom Blend, Orange, Spicy Ponzu
Coastal line-catch, seared in a citrus chili soy sauce. Edamame, a Japanese preparation of young soybean pods, enhance the fresh flavors, contrasting with the savory earthiness of hedgehog, maitake and shitake mushrooms
Counoise 2006, Domaine Monpertuis, ” Vignoble de la Ramière “ ~ Rhône
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Confit Pork Loin, Sweetbread and Brussels sprout Hash, Blackberry Mustard
Alabama pork simmered in duck fat, with a coarse mixture of rich veal glands and jumbo sprout leaves to match the savory component. Whole mustard seed with fresh blackberries complete the dish with sweet & sour sauce
Syrah 2005, La Sirena ~ Santa Ynez Valley
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Lemon Tart, Italian Meringue, Blueberry Reduction
Pate sucré sugar pastry with a traditional Italian meringue made by whipping egg whites while slowly adding hot sugar.organic blueberries are thickened to a sweet sauce to complement the tartness
Chardonnay 1995, Kalin Cellars ~ Sonoma County
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Executive Chef: Shane Devereux
Sommelier: John Dirga
Cocktails: Lance Warner
