First Course

Assorted Small Tastes From The Kitchen

Second Course

Lobster Frites

Chunks of Maine Lobster over Fried Shoestring Potatoes with Organic Summer Squash and Yellow Pepper Crema

OR

Pan Seared Sea Scallops with Tuna Tartare and Avocado

OR

*Additional Appetizer With Limited Availability

*Domestic thinly sliced Prosciutto, with Sweet Grass Dairy Double Cream, Georgia Gouda, and Pecorino Crisp

Third Course

Coconut Soup with Kaffir Lime, Lemongrass, and Ginger over Roasted Chicken

OR

Puree of Butterbean Soup Seasoned with Bacon and Mint Over Sautéed Georgia Shrimp

Fourth Course

Mixed Organic Greens and Fresh Herbs with Watermelon, Ricotta Salata, and a Light Herb Vinaigrette

Fifth Course

Filet of Local Flounder Over Gullah Crab Fried Rice with Bacon, Finely Diced Vegetables, Jade Sauce

OR

Parmesan Dusted Filet of American Red Snapper and Butterbean Hash with Country Ham, Sweet Corn Pudding

OR

*Additional Entree With Limited Availability*

* Duck Confit with a Tossed Slaw of Celery Root, Cabbage, and Snow Peas

Sixth Course

Pepper Crusted Creek Stone Farms Beef Tenderloin, Buttermilk Mashed Potatoes, Asparagus, and Madeira Cream Sauce

Seventh Course

Local Blueberry Pie with a Brown Sugar-Pecan Crumble Topping with Housemade Vanilla Ice Cream