Wine Dinner catered by Spread NC

Amuse Bouche:

Citrus and Extra Virgin Olive Oil Crudo of NC Flounder with Ginger, Cilantro, Calabrian Chili Oil and NC Peanut Crumble

2nd.

Tartare of NC Grass Fed NY Strip with Wilted Endive, Charred Radicchio, House Cured Egg Yolk, Crispy Capers and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip

3rd. 

Roasted Beets, with Local Spinach, House Tahini - Calabrian Dressing, Toasted Benne, Togarashi, and Chevre

4th.

Pan Seared NC Striped Bass with Roasted Carrots, Greek Yogurt, Chimmichuri and Feta

5th. 

Painted Hills Short RIb Birria with Anson Mills Butternut Squash Rice Grit Risotto, Homemade Queso Fresco, Pickled Red Onion, House Crema and Cilantro

Sweetness:

Tres Leches Cake with Braised Blackberries and Cloud Cream