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
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)
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