Sapelo Clams & PEI Mussels w/ Roasted Cherry Tomatoes,
Local Sausage, Spicy Basil Aioli, Parsley, Toast
w/ Cesani, Vernaccia Di San Gimignano, IT ‘10

McMullin Farms Beet Carpaccio w/ Pan Seared Parisienne Gnocchi,
Arugula, Cocoa Vinaigrette, Minted Goat Cheese
w/ Adelsheim, Pinot Blanc, US ’09

Slow Cooked Columbia River King Salmon w/ Grilled Corn Succotash,
Field Peas, Squash Blossom Honey Butter, Frisee
w/ Henry Natter, Sancerre Rose, FR ‘11

BBQ’d Plantation Quail w/ Red Gold Potatoes in Mushroom Vinaigrette,
Pickled Okra, Tomato, Fennel Fronds, Fennel Pollen
w/ Chateau Laroes-Trintaudon,, Haute-Médoc, FR ‘05

Local Blueberry Cobbler w/ Lavender, Fennel,
Goat Cheese Cream, Rosemary Crumble
(Tito’s Vodka, Créme De Cassis de Bourgogne, Fee Brothers Rhubarb Bitters)
w/ Electric Cool-Aid

 Photos by Chrissy Reed

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