
Gin Tasting and Small Plates Menu
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