Summer 2013

Summer/Fall 2013



First Course





Seasonal Young Greens, Shaved Red Onion, Spiced Apples

Local Goat Cheese and Verjus Agave Vinaigrette

Soup of the Day



Main Course







Top Sirloin Steak, Marble Potatoes, Rye Whiskey Onion, Wild Mushrooms


Buttermilk Fried Chicken, Garlic Potato Puree, Baby Kale, Bacon, Red Eye Gravy


Blackened Salmon, Forbidden Black Rice, Sesame Brussels,

Blood Orange Ginger Sauce


Wild Mushroom Ravioli, Goat Cheese, Sauteed Baby Kale,

Fire Roasted Tomato Sauce



A duo plate of:

Seared Lump Crab Cakes and Steak

With Garlic Mashed Potatoes, Asparagus Spears and Caper Butter Sauce



Dessert course







Decadent Chocolate Cake with Raspberries and Caramel



Key Lime Tart with Coconut Coulis





Standard Menu Upgrades



appetizer platters

**each platter serves 25 guests**



Local Charcuterie, Artisian Cheese, Rustic Bread


Grilled Baby Vegetables, Peppered Buttermilk Creme


Carolina Lump Crab Cakes, Blood Orange Butter


Red Quinoa Cakes, Tart Cherry Pesto

Salmon Tartar Cones, Toasted Sesame Seeds