Buttermilk Marinated Country Fried Quail
on a Nest of Garlic Collard Greens
with an Andouille Grit Cake and Old South Succotash
Wine: Montevina Sauvignon Blanc

Nebraska Sugar Corn Bisque with Soft Cornbread Panzinello
Wine: Wente Chardonnay
 

Florida Rockin' Greens Salad
Crisped Rock Shrimp on Romaine with Signature Dressing
Wine: Kiona Chenin Blanc
 

Intermezzo - Infused Strawberry Shooter

Texas Herb Crusted Prime Rib
with Classic Twice Baked Potato, Glazed Carrots
and Sweet Pea Nage
Wine: Geyser Peak Merlot

Georgia Peach Cobbler on Homemade Ice Cream
with Fresh Blueberry Sauce