“Smoke” Sunday, August 7th, 2016

cocktail hour House prepared pates and cured meats, pickles, and mustard Grapefruit, Boulevard Lemon Radler, Mescal

one Heirloom tomato, charred green tomato, smoked ricotta, cucumber, watercress Bouza de Carririllo, Albarino, Spain

two Freshly grated corn, pickled red onion, burnt ends, applewood scented crème fraiche First Drop "Mothers Milk", Shiraz, Barossa Valley, Australia

three Bay scallops confit with tomato and shallots, eggplant puree, gnocchi, olive oil Wrath "Ex Anima", Sauvignon Blanc, Monterey, California

four Pan seared lake trout, smoked soubise, zucchini, squash, onion, country ham and fennel broth 7 Hills, Rose, Columbia Valley, Washington

five Duck Pastrami, turnip puree, napa cabbage, caraway, mustard Sean Minor, Pinot Noir, Sonoma Coast, California

six Berkshire pork, barley, green beans, beurre monte Lopez de Haro, Rioja, Spain

seven White cake, peach semifreddo, caramel, cherry ice cream, smoked sea salt Clos du Nouys, Vouvray, Loire Valley, France

Menu and wine pairings created and prepared by Chef Ryan Williams of Rye Restaurant