An Evening In Medina:

Drink:

La Medina- Blueberry Vodka with Raspberry and Blackberry Caviar and Lemon

Appetizer:

Mini-Heirloom Tomato Confit

Herbs De Provence Tenderloin on Baguette with Pesto- Sliced thin

Carolina Pork on Crostini- Brined pork chop sliced thin and doused in the Wells’ sauce

Marinated Olives- Pimenton, 3 herb, Olive oil, served with Sel De Mer

Halibut Slider- Seared halibut served with a lemon herb mayonnaise and sweet purple peppers

Bacalao-Salt cod ceviche

Salumi Sopressata on Rain Coast Crisp with Ubriaco Alla Birra Rossa Cheese- Pork, Cracker, Beer Cheese!

Main:

Wild Salmon Poached in Wine- With Grains of Paradise, Sel De Mer, and Rosemary

Heirloom Tomato Salad- Variety of Heirlooms served with basil and a champagne vinaigrette

Red Coconut Curry on Rice

Dessert:

Fig, Candied Ginger, and Sugar- Sweet, sweet, and more sweet

Honey Comb- Harvested early this morning

Grilled Peach- Served with reduced balsamic and a berry whipped cream