For Reservations: 251-224-6510
First Course
Admirals Oysters
Rhubarb Mignonette, Citrus Gel & Pink Pepper Lavash
Paired with
The Prisoner Wine Company, Unshackled, Sparkling Rosé, CA
Second Course
Asparagus Orecchiette
Brie & Spring Onion Cream
Paired with
Matua, Pinot Noir Rosé, Marlborough, New Zealand, '21
Main Course
Ancho Brine Pork Tenderloin
Sorrel, Roasted Beets, Forbidden Black Rice and Calabrian Chili Glaze
Paired with
Sonoroso Rosé Dolce, Trevenezie IGT, Trentino, Italy
Dessert Course
Goat Cheesecake
Almond Sable, Stone-fruit and Basil Syrup
Paired with
