“Southern Smoke” Monday, May 1st, 2017

cocktail hour Chef's Choice

one smoked potato and salmon croquette romensco, fred capers, parsley Disruption Rosé, Washington

two charred asparagus soup, chilled smoked almonds, creme fraiche, micro greens Louis Picamelot Blanc de Blancs, France

three arugula salad onion ash goat cheese, fried prosciutto and orange J. Wilkes Pinot Blanc, "Santa Maria Valley", California

four steamed clams smoked tomatoes, grilled bread, white wine Vega Sindoa, Unoaked Chardonnay, Spain

five smoked fried rabbit braised greens, espresso gravy Jean Marc Burgaud Morgon Cote du Py Beaujolais, France

six trinidad rum cake brown butter orange sauce and smoke sugar glass Sfumato Amaro, Italy

Menu created and prepared by Leto Blackman, Executive Chef of Three Points Laura Albright, Sous Chef of Three Points Wine pairings by Clare Gillette of Pinnacle Imports