DINNER MENU
// SALADS
local apple + crispy pancetta served over fresh local greens served with a light gorgonzola vinaigrette
panzanella salad with heirloom tomatoes + cornbread croutons served with buttermilk basil vinaigrette
farm greens + ricotta salata + roasted butternut squash + hazelnuts served with a tarragon vinaigrette
fried green tomato napoleon with fresh goat cheese + pecan wood smoked trout + wild rocket greens drizzled with green goddess dressing
mixed field greens with local tomatoes + fried vidalia onions tossed with a dijon vinaigrette
baby spinach salad with medjool dates + goat cheese timbale drizzled with sherry vinaigrette
fanta se salad with butter lettuces + haas avocado + Valencia oranges + spicy pecans + jicama with ancho chile vinaigrette
venus salad of baby field greens with lemon scented artichoke hearts, roasted red peppers, crumbled gorgonzola, black walnuts drizzled with balsamic vinaigrette
plum tomato napoleon with fresh basil + buffalo mozzarella + drizzled with green goddess vinaigrette
midas salad with baby spinach + arugula + dried apricot + black currant with burnt orange vinaigrette
// PROTEINS
miso glazed salmon finished with a blueberry compote
grilled free range chicken breast with bourbon + pecan butter sauce
buttermilk southern fried free range chicken
juniper + fig roasted pork tenderloin
horseradish encrusted salmon with seasonal chutney
orzo chicken jambalaya with a tomato cajun cream sauce
slow roasted organic chicken with meyer lemon jus
blood orange + honey-glazed chicken with autumn succotash
chicken roulade stuffed with speck ham + farro served with Georgia fig preserves
butter crusted gulf fish with roasted sunchokes-cauliflower chutney + creole mustard reduction
coq au champagne with caramelized root vegetables
balsamic glazed free range chicken breast with caramelized vidalia onions chutney + fresh rosemary
fresh mountain trout with pecans + fresh basil with yellow tomato beurre blanc
grain mustard + aged balsamic roasted pork tenderloin
wild mushroom ravioli + truffled mushrooms + brown butter sauce
// SUPPLEMENTAL PROTIENS
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The following options may be selected for supplemental charge
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citrus seared sea scallops
provencal ratatouille vegetable stew served with toasted baguette and endive cups
espresso braised beef brisket
lemon + rosemary roasted turkey breast with orange marmalade and garlic aioli spreads served with foccacia buns
zinfandel + rosemary marinated filet of beef tenderloin with gorgonzola cream sauce
blood orange + honey glazed halibut with autumn succotash
pistachio crusted grouper drizzled with orange beurre blanc
coriander + cumin grilled jumbo shrimp drizzled with curried mango sauce
pepper seared filet of beef with burgundy demi glaze
cocoa braised short ribs over caramelized onions served with toasted naan bread and cilantro crema
tender roasted chicken in green curry coconut sauce with cashews + avocado
// SIDE ITEMS
sun in my belly mac-n-cheese
roasted seasonal vegetables with a maple glaze + sea salt
stone ground white grits cooked with hook cheddar
broccoli raab + lima bean sauté with scallion crème fraîche + lemon zest
smoked eggplant with fava bean puree
roasted sweet corn + zucchini in thyme butter
roasted cauliflower with dried cherries + toasted pine nuts
celery root mash with herb butter
roasted fingerling potatoes with truffled mushrooms
local snap beans with radish butter + cracked black pepper
grilled asparagus topped with chili oil
farro + wild mushroom with dried cranberry + fennel
buttery baby bliss potatoes with shallots + parsley
local collard greens with fried garlic
roasted artichoke + baby bliss mashed potatoes with fresh parmesan
roasted spring beets with chervil + goat cheese
shallot sauté of patty pan squash + sugar snap peas
braised fennel with parmesan + pecans
roasted yukon gold potatoes with thyme + lemon zest
vermouth braised vidalia onions
penne pasta in a light tomato fondue with goat's cheese + tasso ham + fresh oregano
garlic + shallot sauteed haricot vert with grape tomatoes and toasted pine nuts
crookneck squash + boursin casserole
grilled local zucchini tossed in oregano butter
pan roasted brussels sprouts with pancetta crisps + caramelized shallots
roasted organic rainbow carrots (carrots + fennel + whole garlic + sea salt + cracked pepper)
// BREADS
fresh artisan breads with rosemary scented butter
black pepper biscuits with soft whipped butter
fresh parker house rolls with whipped potager herb butter
corn muffins with cilantro whipped butter
brioche rolls with balsamic whipped butter
grilled flat breads with whipped tahini butter
italian boule + grissini served roasted garlic butter
// DESSERTS
seasonal financier (spring, berry || summer, peach || autumn, traditional (brown butter) || winter, spice)
red velvet cupcakes with cream cheese icing
vanilla bean with vanilla buttercream cupcakes
black pepper + honey mousse in graham cracker crust
lavender scented cupcakes
chocolate cupcakes with chocolate ganache
blueberry + lemon parfaits with oatmeal crumble garnish
oreo crusted espresso brownie
chocolate three nut pies
flourless chocolate cake drizzled with chocolate glaze and topped with orange scented meringue
caramelized banana and rum cream parfaits
brown sugar pound cake with maple glaze
gingerbread petit fours dusted with powdered sugar
lavender + meyer lemon pie
blackberry cobbler with soft whipped cream
s’mores cupcakes with crispy marshmallow icing
espresso mousse served in shot glasses
miniature maple sugar cookies
caramel bread bites with brulée banana
display of seasonal fruits
whoopie pies (any flavor)
hand pies (any flavor) **Up To 50 Guests**
mousse cups (any flavor)
mini pop tarts **Up To 50 Guests**