First Course

Assorted Small Tastes From The Kitchen

Second Course

Local Blue Crab Cakes with Arugula and Parmesan Salad

OR

Pan Seared Sea Scallops with Tuna Crudo and Avocado

OR

*Additional Appetizer With Limited Availability

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

Third Course

Coconut Soup with Kaffir Lime, Lemongrass, and Ginger over Roasted Chicken

OR

Puree of Butterbean Soup seasoned with Bacon and Mint Over Sautéed Georgia Shrimp

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, Finely Diced Vegetables, Jade Sauce

OR

Filet of American Red Snapper with Roasted Trumpet Mushrooms, Shallot Truffle Butter, and a Spinach-Goat Cheese Torte

OR

*Additional Entree With Limited Availability*

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

Sixth Course

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

Seventh Course

Pineapple Mascarpone Butter Cake with Toasted Coconut Ice Cream and a Dark Cherry Sauce