Salmon Gravlox Vol au Vent
Hand-Cured Atlantic Salmon in a Light, Flaky Pastry Shell
Brocard “Kimmeridgien” Chardonnay, 2010
Burgundy Salad with Duck Confit and Poached Quail Egg
Mixed Greens and Duck Confit Tossed in Mustard Vinaigrette and Topped with a Poached Quail Egg
Bailly-Lapierre Cremant de Bourgogne Pinot Noir, NV
Intermezzo
Sorbet a L’Orange
Coq au Vin
Traditional Preparation of Chicken Cooked in Red Wine
Marsannay
Strawberry & Chocolate Trifle
Slivered Strawberries Layered with Chocolate Mousse
Joseph Drouhin Beaujolais Villages, 2009
Seating by reservation only!
For information or reservations, call Chef Adam Silverman at (843) 662-7840 (work), (843) 731-2086 (cell) or e-mail at asilverman@countryclubsc.com
Masters of Wine
Wine and Spirits Education Trust