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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

// 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 persimmon salsa

 

crispy duck lasagne

 

updated chicken casserole with tarragon mustard béchamel

 

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

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

 

barbeque shrimp “po boy” platter with piquant shrimp and pickled onion + caper slaw served with split soft french rolls

 

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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pan seared sea scallops with wasabi + ginger glaze

 

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

 

aged lamb chop with mint + rosemary crust

 

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

 

paella valenciana with scallops + shrimp + squid + chorizo +chicken with saffron rice, tricolored peppers and fresh peas

 

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’s 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

rutabega + pecorino casserole

roasted cauliflower with dried cherries + toasted pine nuts

celery root mash with herb butter

roasted fingerling potatoes with truffled mushrooms

local snap beans with daikon 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

artichoke mash 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

garlic + shallot sauteed haricot vert with grape tomatoes and

toasted pine nuts

crook neck squash + boursin casserole

basil stewed tomatoes

 

// 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

triple berry pie

 

lavender + meyer lemon pie

 

local apple tart in a cinnamon crust

 

valrhona chocolate three nut pies

blackberry cobbler with soft whipped cream

 

raspberry + pear tart

        

s’mores cupcakes with crispy marshmallow icing

 

espresso mousse served in shot glasses

miniature maple sugar cookies

 

blueberry + lemon  parfaits with oatmeal crumble garnish

caramel bread bites with brulée banana  

 

display of seasonal fruits