First Course

Assorted Small Tastes From The Kitchen

Second Course

Local Blue Crab Cake Over Arugula and Parmesan Salad

OR

Tuna Crudo with Pan Seared Sea Scallop, Fresh Hearts of Palm, Avocado, and Calabrian Peppers

OR

*Additional Appetizer With Limited Availability

* Hog Island, NC Clams Simmered with Shallots, White Wine, and Celery Served over Cornbread Madelines and Truffle oil

Third Course

Local Tomato Bisque Over Fresh Mozzarella and Housemade Pesto

OR

Puree of Local Butternut Squash Soup over Housemade Chorizo and Chickpea Fritter

Fourth Course

Mixed Organic Greens and Fresh Herbs with NC Sommerset Apples, Goat Cheese, and a Light Herb Vinaigrette

Fifth Course

Blackened Filet of American Red Snapper and Georgia Shrimp Over Creamy Sage Grits, Roasted Mushrooms, and a Light Tomato Broth

OR

Pumpkin and Sunflower Seed Crusted Filet of Local Flounder with Roasted Cauliflower, Spinach-Feta Torte, and Roasted Tomato Butter

OR

*Additional Entree With Limited Availability

* Duck Confit with Snow Peas, Cabbage, NC Sommerset Apples, and a Honey-Miso Vinaigrette

Sixth Course

Pepper Crusted Aspen Ridge Beef Tenderloin, Buttermilk Mashed Potatoes, Asparagus and Madeira Cream Sauce

Seventh Course

Granny Smith Apple and Blackberry Pie with a Crumble Topping and Housemade Butter Pecan Ice Cream