First Course

Assorted Small Tastes From The Kitchen

Second Course

Maine Lobster “Taco” with Green Tomato, Local Shiitakes, and Melted Cheese in a Parmesan Crisp

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 Blue Crab Chowder in a Light Shellfish Stock with Baby Vidalia Onion and Potato

OR

Puree of Local Mushroom Soup over Local Roasted Shiitake Mushrooms

Fourth Course

Mixed Organic Greens and Fresh Herbs with NC Sommerset Apples, Feta 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

Potato Crusted Filet of American Red Snapper with Brussels Sprouts Hash with Bacon, Beef Reduction

OR

*Additional Entree With Limited Availability

* Duck Confit on a bed of Arugula, Parmesan, Hazelnuts, and Currants

Sixth Course

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

Seventh Course

Vanilla Cheese Tart with a Ginger Snap Crust and a Caramel Pecan Sauce