Amuse

Sumner 75

           Wonderbird No. 61/Chamomile Syrup/Lemon/Bubbles

Tuna Tataki

           Seared ahi tuna, black olive caramel, orange segments, frisee, and espelette

 

First Course

Spring, Sprang, Sprung

           Wonderbird No. 61/Aperol/Strawberry Mint Shrub/Lemon/Soda Water

Gin Cured Salmon

          Gin and fennel cured Scottish salmon, fried onions, smoked salt, tabasco 

Strawberry Salad

          Spring harvest strawberries, French bleu cheese, toasted pecans, arugula, and basil-               mint-gin dressing

 

Second Course

Mississippi 50/50

            Wonderbird No. 61/Lillet Blanc/Bitters

Oysters

           Seasonal oysters, pickled scapes, gin-grapefruit granita 

Tartar

           Angus beef, capers, red onion, fried chili garlic, mango chunda

 

Third  Course

Floyd County Float

            Wonderbird No. 61/Sake/Rice Orgeat/Citrus/Ube

Sherbert

          Caramelized pineapple sherbet, coconut gelée, micro flowers