Wine Down Menus for the Last Week of August!

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White Wine Menu:

Hoisin Chicken Lettuce Wraps
with scallion, peanuts, & local basil

Paired with a complex, dry Riesling from Germany by Seebrich Oelberg

Wonton Nachos
with jack cheese, black beans, salsa fresca, crema

Paired with a French blend from Michel Gassier

Blackened Tuna
with roasted tomato, goat cheese, grits

Paired with St. Kilda Chardonnay from Australia

Red Wine Menu:

Blue Corn Tamales
with braised pork and ranchero sauce

Pairs wonderfully with a lovely Bordeaux that is 75% Merlot and 25% Cabernet

BBQ Glazed Salmon
with grilled potatoes, garlic, & kale

Paired with another French blend that is similar to Chateau Neuf de Pape by Michel Gassier

Local Wild Mushroom & Steak Risotto
with chanterelles, oysters, polypores, and red wine redux

Paired with Tessellae of Southern France with has a touch of white to add to its complexity


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One of our favorite specials for this weekend.

We have a wide variety of seafood, steak, sandwich, and salad choices to quiet that rumbling belly. Come see us tonight and try our Virginia fried oyster salad. It’s delicious and nutritious!

Wine Down Thursday Wine Pairing Menus

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White Wine Pairings:

Virginia Fried Oysters – chili aioli, spinach, lemon dressing
Paired with Cousino-Macul, Sauvignon Gris, Chile, 2012

Grilled Heirloom Tomatoes – local watercress, goat cheese, creamy herb dressing
Paired with Chateau de Fontenille, White Bordeaux, France, 2012

Red Snapper – coconut sauce, jasmine rice, papaya
Paired with Butternut, Chardonnay, California, 2011

Red Wine Pairings:

Wild Mushroom Risotto – Carroll County Chanterelles, asiago, herbs
Paired with Blue Ridge, Red Blend, Yadkin Valley, 2008

Prime Rib – potato hash, onion ring, au jus
Paired with Lehmann, Shiraz, Australia, 2010

Butcher’s Plate – Ashe County blue cheddar, Spanish chorizo, salami, figs
Paired with Warres, LBV Port, Portugal, 2001