Southern-Inspired Artisanal Dinner

Menu

• Hors d’Oeuvre
  • Sea Salt Puff Pastries with Heirloom Tomatoes and Lentil Mousse
  • Catdaddy Moonshine–Foie Gras Torchons with Fried Local Watermelon Pickles and Mustard Caviar
  • Quilteds > Puff Pastry–Wrapped Housemade Pork Sausages with Spring Onions and Roasted Trinidad Peppers
  • Rappahannock Clams with Country Ham Vinaigrette and Candied Orange
  • Summer Cucumber–Carolina Pepper Terrine with Lemon Thyme–Almond Custard
  • Wine ‘n Shine > Cheerwine with North Carolina Moonshine, Carolina Distillery Carriage House 100-Percent Apple Brandy, Amaro, and Orange Bitters
  • Carolina Cucumber Punch > North Carolina Muscadine Wine with Blenheim Ginger Ale, Agave Nectar, Lemon Juice, Cucumber, and Thyme

• Dinner
  • Fish Camp > Virginia Softshell Crab with Smoked Trout Hush Puppy, Tomato Gravy, Overnight Heirloom Tomato Confit, and North Carolina Chowchow
  • Château Puech-Haut Tête de Bélier Rosé 2011
  • Clover Farm Mushrooms > Duxelle–Stuffed Crushed Corn–Masa Tortillas with Local Goat’s Milk–Braised Chanterelles, Shell Peas, House-Smoked Mushroom Bacon, and Pineapple Sage
  • J.M. Boillot Montagny 1er Cru 2010
  • Border Springs Farm Lamb > Seared Lamb with Geechie Boy Mill Samp Grits, Ají Dulce Pepper Pot Liquor, Warm Three-Bean and House-Cured Lamb Belly Salad, Braised Local Greens, Cheerwine-Boiled Georgia Peanuts, and Lucky Leaf Gardens Micro-Clover
  • Speri Ripasso 2009
  • New Town Farms Tip-to-Tail Pork > Preserved Cheek Mousse with Appalachian Black Truffles, Crispy Cast-Iron Belly, Smoked Shoulder–Corn Pudding with Collards, Southern Lomo Tenderloin, South Carolina Mustard, and East Carolina Barbecue Sauce
  • Hacienda Monasterio Ribera del Duero Crianza 2009
  • Mason Dixon Dessert > Tennessee Sheep’s Milk Tomme Cheese with North Carolina Roasted Peach, Firefly Sweet Tea Vodka Ice Cream, Almond Pound Cake, Earl Grey–Laurel Leaf Glaze, Mascarpone, and Salted Local Pecan Praline
  • Fattoria Viticcio Dolce Arianna Vin Santo del Chianti Classico 2004