SMELTS
Gooseberry Salad, Mustard Greens & Kale

Fiano

RABBIT & FOIE GRAS TERRINE
Persimmon Gelée, Candied Kumquat

Phileo

COQ AU VIN

Carolina Gold Middlins Risotto, Trout House Mushrooms
Nebbiolo

CHARRED SHISHITO PEPPERS
Muhammara, Epazote

Cabernet Franc

SHORT RIB
Kabocha Vinegar Polenta, Pickled Okra

Octagon

 

SHEEP’S MILK “CHEESECAKE”
Cornmeal-Whey Crust, Sour Cherry Jam
Brut Cuvée 1814

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