daily cheese selection
served with medjool dates, dried apricots, candied walnuts,
local honeycomb, and toasted baguette
a)saint andre~france~triple crème cow’s milk, soft french cheese similar to brie, the center is buttery, slightly salty & rich with a satiny edible rind
b)humboldt fog~california~goat’s milk, buttermilk & fresh cream complemented with floral notes, herbal overtones, & a citrus finish with a vegetable ash line in the center
c)point reyes(original blue)~california~raw cow’s milk, aged for six months, creamy & tangy with a medium punch of blue flavor
d)aztec cheddar~georgia~cow’s milk, traditional cheddar layered with guajillo
chilis & black cocoa; mild, exotic, & earthy
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
sauteed cajun shrimp and grits with fried grit cakes, tasso ham 12.
gravy, marinated tomatoes, and veggie confetti farms micro-arugula
wine ~ sauvignon blanc ~ kim crawford, marlborough ‘12 750
seafood cannelloni with lobster and crab, saffron-fennel cream, 25.
summer cucumber dill salad, and smoked paprika oil
wine ~ riesling ~ dr loosen, mosel, germany ‘13 750
char-grilled grouper with a roasted red pepper-queso fresco 28.
cream, hominy, chorizo chimichurri, grilled corn poblano hash,
with andouille sausage
wine ~ gewurztraminer ~ amity, willamette valley ’11 9
pan seared diver scallops with sunchoke truffle puree, roasted 31.
brussel sprouts, brown butter powder, crispy arancinis, and red
wine ~ alvarinho blend ~ vinho verde, portugal ’11 6
pan roasted carolina flounder with hand-made gnocchi, ramps 28.
and ramp puree, baby jardiniere vegetables, red wine morel mushroom
glace’ and spring celebration
wine ~ bordeaux blend ~ chateau pey la tour, france ’10 8
herb marinated grilled pork tenderloin with creamy grits, flashed 24.
sugar snap peas, roasted pearl onions, tasso jus, and chipotle-apricot marmalade
wine ~ tempranillo ~ anciano “gran reserva” spain ’04 650
roasted all natural springer mt. 1/2 chicken with sweet potato- 24.
bacon spatzle “mac n cheese” , applewood smoked bacon gravy
and braised kale
wine ~ sauvignon blanc ~ atalon, napa ‘12 7
tenderloin of beef “bourguignon” with oyster mushrooms, neuske’s 32.
bacon, asparagus spears, roasted carrots, herb whipped potatoes
and a burgundy wine sauce
wine ~ malbec ~ writer’s block by steel, lake county ‘11 850