FESTIVAL OF PEACHES


Dried Peach and Fromage Blanc Flatbread
Nasturtium, Truffle Honey
Walter Scott, La Combe Verte,
Chardonnay, Willamette Valley, Oregon, 2017
 
Peach Carpaccio
Crispy Duck Confit, Spiced Almonds, Arugula,
 Prosecco Vinaigrette
Les Vignobles Gueissard, Bandol Rose, France, 2018
 
Cornmeal Crusted Sea Scallops
Charred Peach and Hot Chili Relish
Pierre Sparr, Pinot Blanc, Alsace, France, 2017
 
Spice Crusted Pork Tenderloin
Sweet Potato and Collard Green Gratin, Peach Mustard
‘AN2’ Anima Negra, Vi de la Terra, Mallorca, Spain, 2016
 
English Tea Poached Peach
Clotted Cream, Scone Crumble
Kracher ‘Cuvée Beerenauslese’, Burgenland, Austria, 2015


5 Courses | 75  
Wine Pairing + 48