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 Scallop with Local Blue Crab, Green Tomato, Watermelon Radish

OR

*Additional Appetizer With Limited Availability

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

Third Course

Puree of Grilled Eggplant Soup Over Local Mushrooms and Goat Cheese

OR

Chilled Purée of Davis Tomato Gazpacho Over Local Mushrooms and Goat Cheese

Fourth Course

Mixed Organic Greens and Fresh Herbs with Watermelon, 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 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

Georgia Peach, Blueberry, and Blackberry Cobbler with Housemade Vanilla Ive Cream