First Course

Assorted Small Tastes From The Kitchen

Second Course

Georgia Seafood Bounty. Local Oysters Roasted with Caper-Herb Butter Shrimp Cocktail

OR

Local Blue Crab Cake with Smoked Whiting on Toast Points

Third Course

Maine Lobster Chowder. In a Light Shellfish Stock with Baby Vidalia Onion and Potato

Fourth Course

Mixed Organic Greens and Fresh Herbs. With Davis Tomatoes, Fresh Mozzarella, and a Light Herb Vinaigrette

Fifth Course

Potato Crusted American Red Snapper and Brussels Sprouts Hash with Niman Ranch Bacon Beef Reduction

Sixth Course

Pepper Crusted Meyer Ranch Beef Tenderloin, with Green Beans, Buttermilk Mashed Potatoes, and Madeira Cream Sauce

Seventh Course

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