Menu week of 8/20- to 8/24

FIRST

7 Hills chicken fried steak sausage, chicken cracklings,

 AOF sausage gravy, chili hot sauce,

 kale juice   

Paired with Rose  18’

 

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

tomatoes, chives, bread crumbs, preserved lemon               

Paired with Viognier 17’

 

 

THIRD
FUGF Chicken thigh, Anson Mills' farro verde,

tomato-olive consomme, upland cress  

Paired with Merlot 17’ or

Harlequin Chardonnay 17’

 

FOURTH
Cherry cremeux, chocolate crust, white chocolate glaze,

whiskey syrup, mint  

Paired with Othello 16’