First Course

Assorted Small Tastes From The Kitchen

Second Course

Local Blue Crab Cake over Arugula and Parmesan Salad

OR

Butter Poached Maine Lobster with Cauliflower Flan, Roasted Mushrooms, and Lemon-Truffle Butter

Third Course

Puree of Local Organic Grilled Eggplant Soup over Fresh Mozzarella with a Drizzle of Balsamic

OR

Puree of Local Butterbean Soup Seasoned with Bacon and Mint over Local Georgia Shrimp

Fourth Course

Mixed Organic Greens and Fresh Herbs with Local Melon, Feta Cheese and a Light Herb Vinaigrette

Fifth Course

Spiced Filet of Local Flounder over Gullah Crab Fried Rice with Bacon

OR

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

Sixth Course

Pepper Crusted Meyer Ranch Beef Tenderloin, Buttermilk Mashed Potatoes, Asparagus and Madeira Cream Sauce

Seventh Course

Peach and Blueberry Cobbler with Housemade Vanilla Ice cream