Amuse Bouche

Hot Smoked Pocono Trout

Pickled Cipollini Onions, Red Onion Marmalade, Volcano Salt, Marjoram Infused Olive Oil

Paired with Duckhorn Sauvignon Blanc, Napa Valley 2014

 First Course

Early Spring Stuffed Quail

Morel and Jalapeño Cornbread Stuffing, Green Garlic Purée, Buttered Cranberry Beans and Scapes

Paired with Duckhorn Chardonnay, Napa Valley 2013

Second Course

Low Country Shrimp and Grits

Castle Valley Mill Stone Ground Grits, Carolina Brown Shrimp, Chorizo, Mixed Bell Peppers, Shitake Mushrooms, Bacon,

Pepper Jack Cheese, Grilled Ramps

Paired with Migration Russian River Valley Pinot Noir, 2013

 Third Course

10 oz. Barrel Cut Ribeye

Roasted Soy Brocollini, Peruvian Potatoes, Baby Artichokes, Tennessee Foie Gras Brown Butter

Paired with Duckhorn Napa Valley Cabernet Sauvignon, 2013

 Fourth Course

Chocolate Ganache Tart

Cocoa Nib Crust, Bittersweet Chocolate Ganache, Raspberry Mousse, Red Wine Raspberry Sauce

Paired with Paraduxx Proprietary Red Blend, 2011