Menu week of 8/20- to 8/24


7 Hills chicken fried steak sausage, chicken cracklings,

 AOF sausage gravy, chili hot sauce,

 kale juice   

Paired with Rose  18’


Lobster salad: Butter poached lobster, smoked dukes' mayo, celery,

tomatoes, chives, bread crumbs, preserved lemon               

Paired with Viognier 17’



FUGF Chicken thigh, Anson Mills' farro verde,

tomato-olive consomme, upland cress  

Paired with Merlot 17’ or

Harlequin Chardonnay 17’


Cherry cremeux, chocolate crust, white chocolate glaze,

whiskey syrup, mint  

Paired with Othello 16’