Amuse-Bouche

Seared scallop, vanilla popcorn purée, green peppercorn yuzu gastrique.

Paired with your choice of:

Post & Beam, Chardonnay, Carneros, Napa Valley, CA (2023)

OR

Kentucky Bourbon Tangerine Cream Ale, Lexington Brewing & Distillery Co., Kentucky, 5.5% ABV

First Course

Wilted spinach salad, warm pancetta pineapple vinaigrette, farmers’ cheese, spiced walnuts, candied ginger.

Paired with your choice of:

Thread Count, Quilt, Rosé Pinot Noir, California (2024)

OR

Truck Stop Honey Brown Ale, Back Forty Beer Co., Alabama, 6% ABV

Second Course

Duck prosciutto, pickled mustard seeds, blackberry jam, Brie cheese, roasted garlic rosemary focaccia.

Paired with your choice of:

Post & Beam, Pinot Noir, Sonoma, California

OR

Fat Tire Ale, New Belgium Brewing Co., Fort Collins, Colorado, 5.2% ABV

Third Course

Smoked jerk brisket, muscadine BBQ sauce, white sweet potato purée, crispy shallots.

Paired with your choice of:

Black Stallion, Cabernet Sauvignon, Napa Valley, California

OR

Naked Pig Pale Ale, Back Forty Beer Co., Alabama, 6% ABV

Fourth Course

Lychee angel food cake, satsuma marmalade, mango sorbet, white chocolate tulie.

Paired with your choice of:

Banfi, Brut Metodo Classico, Piemonte DOC

OR

Pink Delicious, Fairhope Brewing Co., Fairhope, Alabama, 5% ABV