First Course

Assorted Small Tastes From The Kitchen

Second Course

Lobster Frites

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

OR

Pan Seared Sea Scallop with Local Blue Crab, Cauliflower Flan, Roasted Local Corn and Mushrooms, and Lemon Butter

OR

*Additional Appetizer With Limited Availability

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

Third Course

Purée of Butternut Squash Soup over Georgia Shrimp and a Drizzle of Pumpkin Seed Oil

OR

Purée of Davis Tomato Bisque Over Fresh Mozzarella with Balsamic Glaze

Fourth Course

Mixed Organic Greens and Fresh Herbs with Honeycrisp Apple, Feta, and a Light Herb Vinaigrette

Fifth Course

Filet of Local Flounder Over Gullah Crab Fried Rice with Bacon, 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 Farro and Roasted Root Vegetables

Sixth Course

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

Seventh Course

Carrot Cake Cobbler with Pecan Caramel Custard and Housemade Vanilla Ice Cream