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Click on a picture for a close up of each appetizer.

 

   Heirloom yellow tomato gazpacho with Tennessee goat cheese, diced cucumber and cilantro.

   $10

   Prosecco2, Valdobbiadene, Italy, NV  3 oz-$4.5, 6 oz-$9

 

 

 

Panaché of young lettuces tossed in aged sherry and virgin hazelnut oil.

$8

Schramsberg, “Mirabelle,” Brut Rose, North Coast, NV  3 oz-$7, 6 oz-$14

 

 

 

Roasted beets and arugula over a Tennessee goat cheese mousse in an orange and citron vinegar dressing.

$11

Gilbert Cellars, Columbia Valley, Washington, 2012  3 oz-$5, 6 oz-$10 (Rosé of Mourvedre)

 

 

 

 

  Pan seared diver scallops with buttered yu choy and roasted cashews in a chardonnay and fresh    ginger reduction scented with yuzu.

  $17


  Joseph Drouhin, “Rully,” Beaune, France, 2011   3 oz- $8,  6 oz- $16 (Chardonnay)

 

 

Gulf shrimp ravioli in a chardonnay, roasted pepper, pine nut and garden sage butter.

$15

Poema, Extra Dry Cava, Penedes, Spain, NV 3 oz - $4, 6 oz - $8

 

 

 

Sauteed Rougie Foie Gras and homemade duck sausage in a grilled peach, grape must, and roasted pistachio coulis.

  $22

  Chatau Hallet, Sauternes, France, 2010 3 oz-$15 (Semillon)

 

 

 

  Tennessee grit soufflé with local goat cheese over a roasted pepper, shallot, and eggplant ragout in a lemon, walnut, and garden thyme vinaigrette.

  $10

  Prosecco2, Valdobbiadene, Italy NV 3 oz-$4.5, 6 oz-$9

 

 

American blue crab and wild shrimp galette with saffron whipped potatoes in a lemon and garden parsley sauce.

$17

Trione, “River Road Ranch” Russian River Valley, California, 2011 3 - oz $6, 6 - oz $12 (Sauvingnon Blanc)

 

 

Gulf shrimp tempura over smoked bacon grits with tomato concasse in a chardonnay, lime and basil cream.

  $15

  Laurent Kraft, Vouvray, 2010 3 oz-$6.5, 6 oz- $13 (Chenin Blanc)

 

 

 

Duck breast salad with sun dried cherries and marcona almonds in an apple cider bourbon- maple vinaigrette.

$15

The Furst, Alsace, France 2011 3 - oz $6, 6 - oz $12 (Dry Reisling)