Third
Crispy local spot-tail trout with shaved roasted Brussels sprouts, spaetzle, lovage, and grain mustard emulsion.
Juve y Camps Reserve La Familia Brut 40th Anniversary, Spain.
Fourth
Grilled Heritage Pork Tenderloin with caramelized onion, NC honey-crisp apples, Adluh Mills Grits, apple brandy pan sauce, chive and micro onion.
Unang Cotes du Ventoux 2015, France.
Dessert
Lydia’s Fall Trifle candy roaster squash cake, Asian pear, dates, walnut crumble, and fromage blanc.
Broadbent 5yr Old Madeira, Portugal.
Special cocktails
'The Governor Dudley' with rye whisky, vermouth, Angostura bitters, NC apple cider and a scorched orange.
'Grape Fizz' with local scuppernong shrub, Hat Trick Gin, lavender syrup, Chambord, and egg white.
