Tomato & Mackerel Tartare w/ Fresh Basil, Carrot Yolk
w/ Peique, Godello, ES ‘10

Shiso Vichyssoise w/ Potato Chip, Pickled Nardello Pepper,
Chive, Chili Oil
w/ Gustave Lorentz, Pinot Gris, FR ‘09

Peekytoe Crab w/ White Bread, Avocado, Noah’s Bacon,
Apricot Mustard, Red Cabbage Slaw
w/ Patrimonio, Clos Tedi, Rosé, FR ‘11

UGA “Caviar” Sturgeon w/ Green Beans, Golden Beet Purée,
Blackberry, Tarragon
w/ Domaine Maby, La Forcadiere, Tavel, FR ’11

Georgia Peach Push Pop w/ Orange Zest, Candied Peach Peel
w/ Rotari, Talento Brut, IT NV

Photos by Chrissy Reed

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