Vine Restaurant

baked chevre in filo, spiced pecan blood orange vinaigrette

cucumber, feta cheese, grilled red onion, chickpeas, kalamata olives, and aged sherry vinaigrette

simple tartar, sashimi with pastrami spice crisp spring roll

braised pork belly, hon-Shemiji mushroom, and sherry-peppercorn jus

fried green tomato, jalapeno aioli and cilantro-lime vinaigrette

rosemary chevre, red onion marmalade, meyer lemon vinaigrette

smoked cipollini onion puree, fig mint relish, toasted hazelnuts, molasses demi

hearts of palm salad, avocado, white balsamic reduction

grilled Georgia white prawns, house made wild mushroom sausage and stone ground lemon grits

brussel sprout leaves, black trumpet mushrooms, caramel demiq

butternut squash-potato puree, duck croquettes, sage brown butter

meyer-lemon risotto, baby spinach and crisp garlic

confit fingerling potato salad, grilled Georgia spring onions, tomato oil

olive oil crushed potatoes, maitake mushrooms, dark chicken stock reduction

yukon gold and caramelized onion gratin, port wine reduction

cauliflower gratin, foie gras-spinach emulsion

smoked trout hash, wilted watercress horseradish foam

carrot-cognac ravioli, snow peas curried lobster sauce

local spring vegetables, wild mushroom duxelle, smoked tomato bisque