Summer 2013

Summer/Fall 2013

 

 

First Course

 

 

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Seasonal Young Greens, Shaved Red Onion, Spiced Apples

Local Goat Cheese and Verjus Agave Vinaigrette


Soup of the Day

 

 

Main Course

 

 

 

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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

 

 

 

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Decadent Chocolate Cake with Raspberries and Caramel

 

 

Key Lime Tart with Coconut Coulis

 

 

 

 

Standard Menu Upgrades

 

 

appetizer platters

**each platter serves 25 guests**

 

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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