3 for $30 7.21.15
Three for Thirty 7.21.15
1st Course
Lamb Tartine
Tender Braised Lamb Shoulder on UBC Grilled Bread with Petite Arugula Salad and Golden Raisin Pistachio relish
2nd Course
Ashley Farms Chicken
Confit of Ashley Farms Chicken with Grilled Organic Summer Squash, Spiced Saffron Tomato broth with White Beans and Crowder Peas, Brown Butter Bread Crumb
3rd Course
Fruit & Custard
Summer Fruits and Vanilla Custard
Mostly Californian Wine Dinner
Wine Dinner
8.13.2015
1st
Pickled Oysters, Cucumber Granita, Blanc de Noir Espuma,
Toasted Nori Cream
Gruet Blanc De Noir
2nd
Heirloom Tomato, Watermelon, Goats Cheese,
Peach Mostarda, Watercress
Vinum Cellars Chenin Blanc, Clarksburg 2013
3rd
Za’atar Spiced Sea Scallops, Warm Freekah Salad, Fermented Carrot Puree, Pickled Golden Raisins, Pistachios
Zocker Paragon Vineyard, Gruner Veltliner, Edna Valley 2013
4th
Lemonade Brined Roasted SC Quail, Buttered Carolina Gold Rice, Country Captain “Veloute”
Martin Ray, Pinot Noir, Russian River Valley 2013
5th
Slow Cooked Beef Tenderloin, Shallot Confit, Pomme Puree Robuchon,
Wild Thing-Black Peppercorn Veal jus
Carol Shelton, Cox Vineyard, Wild Thing Old Vine Zinfandel, Mendocino Co. 2013
6th
Double Chocolate Tart, Toasted Almond Cream, Raspberries
$120 inclusive
Three for Thirty 7.7.15
Three for Thirty 7.7.15
1st Course
Pimento Hushpuppies
Pimento Cheese and Crab Hushpuppies
2nd Course
Wild Sockeye
Pan seared Wild Sockeye Salmon with Sea Island Red Pea Hoppin’ John, Tasso Tomato Butter, and Green Tomato Chow Chow
3rd Course
Peaches and Cream
SC Peach crumble with Bourbon whipped Cream
Lunch Special 7.8.15
Salmon Caesar
Miso Butter Basted Wild Sockeye Salmon over Crisp Romaine with Cornbread Croutons, Shaved Grana Padano Cheese and Caesar dressing
$15