Charleston, WV

Menu

• Hors d’Oeuvre
  • Hickory-Smoked Gritt’s Farm Tomatoes with Housemade Ricotta on Charleston Lavash
  • Foie Gras Mousse Eclairs > Stauf’s Coffee–Infused Chocolate Glacé with Kumquat Preserves
  • Tuna Tartare with Ginger Bavarian Cream and Soy Gelée
  • Assorted Deviled Quail Eggs with Caviar, Bloomed Mustard Seeds, and Colossal Crab
  • Salt Block–Roasted Wagyu with Chanterelle Aspic, Crispy Green Peppercorns, and Shaved Horseradish Foam
  • Château Gaillard Clémence Guéry Crémant de Loire NV 
• Dinner
  • Sashimi > Compressed Late Harvest Kanawha Watermelon with Mustard Ice Cream and Fried Thai Basil  
  • Mönchhof Estate Riesling 2012
  • Potted Meat > Wild Boar Rillettes with Pickled Figs and Lavender-Spiced Crostini 
  • Domaine Rouge-Bleu Dentelle 2012
  • Biscuits and Gravy > Apple–Rosemary Biscuits with Foie Gras Gravy  
  • Lioco Sonoma County Chardonnay 2012
  • Surf and Turf > Roasted Venison with Green Tomato Chowchow and West Virginia Smoked Trout Croquette with House-Cured Leather Britches  
  • Château Falfas Les Demoiselles de Falfas 2012 
  • Chicken and Waffles > Roasted West Virginia Quail with Smoked Waffles and Smooth Ambler Old Scout Whiskey Gastrique  
  • Kiona Vineyards Estate Lemberger 2011
  • West Virginia Souffle > Grist Mill-Ground Corn Spoonbread with Braised Ham Hock and Wild Mushroom Ragoût  
  • Jean-Marc Burgaud Morgon Côte du Py 2012
  • Fried Green Tomatoes with Watermelon–Smoked Corn Salsa and Saffron Beurre Blanc 
  • Terredora di Paolo Falanghina Irpinia 2013
  • Dessert > Buttermilk Panna Cotta with Griddled Pound Cake and Charleston Fruit Compote; Popcorn with Housemade Caramel and Stewed Soy; Goat Cheese Cheesecake Push Pops with Graham Crackers, Citrus, and Raspberry Coulis; and Housemade Marshmallows and Jellies
  • Kiona Vineyards Late Harvest Riesling 2012
  • Saint-Hilaire Blanquette de Limoux Semi Sweet 2010