SPRING TABLE WINE DINNER

Farm-to-Table American cuisine

Saturday, May 30 | 6 PM | Appalachia Kitchen Dining Room

7-Course Menu

WELCOME PROSECCO

WATERCRESS SALAD

shaved radish · garlic blossom · soft-boiled hen’s egg · warm bacon dressing paired with Domaine Michel Thomas Sancerre

PAN-SEARED MOREL MUSHROOM

lump crab gratin · cream of wild onion paired with St. Supéry “Dollarhide Estate” Sauvignon Blanc

WOOD-FIRED HEIRLOOM CORNBREAD

hand-churned ramp butter · local honey paired with Louis Jadot Chablis

CORN-CRUSTED TROUT

freeze-dried sweet corn · wild mustard green pesto · blistered tomato paired with Chamisal Vineyards Pinot Noir

ELDERBERRY SORBET

WOOD-GRILLED ELK STEAK

huckleberry reduction · Lyonnaise potato · braised dandelion greens paired with Château d’Orsan Côtes du Rhône Villages

STRAWBERRY SHORTBREAD

egg custard · sweet biscuit · Chantilly cream · strawberry cognac drizzle paired with Rosa Regale Brachetto d’Acqui