Menu
Amuse Bouche
• Mini Crabcake with Old Bay Remoulade Dry Riesling - crisp and citrusy to balance spice and richness
• Deep fried egg whites, avocado-yolk mousse, caviar Champagne- bright and briny to elevate the mousse and caviar
Before
• Crispy Pork Belly Slider with Collard Greens Kimchee Zinfandel- bold and spicy to match the pork and fermented greens
• shrimp & crab chowder with Jalapefio cornbread Sauvignon Blanc- bright and citrus-fonvard to highlight the seafood's sweetness and cut through the richness of the chowder
Entree
• Jerk duck risotto (sweet potato, roasted com) PinotNoir- earthy andfruit-fonvard to balance spice and sweetness
• chipotle-maple salmon with farro pilaf Chenin Blanc - vibrant and slightly off-dry with notes of pear and honey to complement the maple glaze and tame the chipotle heat
After
Sweet Potato Bread Pudding with Moonshine Creme Anglaise Tawny Port- warm and nutty to echo the dessert's depth
Klondike Cheesecake with Chocolate Ganache & Raspberry Coulis Dope Juice (house sangria) Bright, bold, and sultry-fruit and spice meet chocolate and cream in a speakeasy-worthy finale
