Seaweed-cured speckled sea trout Nassawadox oysters with hot sauce and North Carolina horseradish Red Poll beef with sea urchin and satsuma	Orsolani, "La Rustia", Erbaluce, Caluso, Italy 2009
Seasonal pickles Whey-fed 18-month ham Head-to-tail pork terrine with turnips and fresh butter Air-dried Red Poll beef with pea greens	Vevey Albert, Prie Blanc, Vallee D'Aoste, Italy 2010
Pickled wild shrimp with salt cured Louisiana lemon Tea eggs with sichuan salt and scallion Sake and tea cured wild King salmon Pork cracklings	Les Cretes, Petite Arvine, Vallee D'Aoste, Italy 2010
Rilettes with "ume" salted cherries Crispy Chapel Hill Creamery pork belly with 5-spice and pickled pumpkin Black kale salad with hog jowl and XO	Medici Ermete, "Solo", Lambrusco Salamino, Enza Valley, Italy NV
Roasted Moulard duck with kasu, white sweet potato, and pickled apple and shallots Crispy whole puffer fish with Edward’s country ham, braised cabbage and oyster mushrooms	Grosjean Freres, "Torrette", Petite Rouge blend, Vallee D'Aoste, Italy 2009
Local ginger fizz with muscadine grape sorbet and homemade candied ginger