First Course

Assorted Small Tastes From The Kitchen

Second Course

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

OR

Pan Seared Sea Scallops with Roasted Baby Carrots, Whipped Ricotta, and Lemon Butter

OR

*Additional Appetizer With Limited Availability

* James River Roasted Oysters with Herb and Caper Butter

Third Course

Georgia Shrimp Chowder in a Light Shellfish Stock with Baby Vidalia Onion and Potato

OR

Purée of Winter Broccoli Soup over Roasted Chicken and Baby Vidalias

Fourth Course

Mixed Organic Greens and Fresh Herbs with Clementines, Goat Cheese, and a Light Herb Vinaigrette

Fifth Course

Crispy Toasted Panko Topped Filet of Local Flounder with Roasted Local Mushrooms and Cauliflower Flan

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, Green Beans, and Madeira Cream Sauce

Seventh Course

Cheese Tart with a Sour Cream Glaze and Raspberry Preserves, finished with a Lemon Cider Sauce