For Reservations: 251-224-6510
First Course
Fruit and Nut Salad
Baby Spinach, Ponchatoula Strawberries, Smoked Feta, Candied Pecans and Satsuma Vinaigrette
Paired with
Villa des Agnes, Sauvignon Blanc, France
Second Course
Spicy Rigatoni
Calabrian Chili, Vodka, Garlic Pangrattato
Paired with
Submission, Pinot Noir, CA
Third Course
Alabama Triggerfish
Meyer Lemon Baked, Italian Salsa Verde, Creamy Polenta and Spring Eggplant Caponata
Paired with
Demarie Barbera, Italy
Fourth Course
Blackberry Sbriciolata
Ricotta, Lemon Curd, Marsala Chantilly
Paired with
