Sample Menu
Starter
Carolina shrimp cakes with creamy dill sauce
Roasted Beet , citrus, and blue cheese with Candied pepita
Roasted tomato soup with Brie crouton
Clam dip with bacon with thick cut potato chips
Caramelized onion flatbread with herbs and goat cheese
Crudités and toast points with roasted red bell pepper dip and fava bean dip
Avocado and crab on rice cracker
Spring pea mash with crisp prosciutto toast
salad
Watermelon, feta and mint with citrus dressing
Tomato and peach caprese with burrata cheese (vegan cheese option)
Summer Panzanella
Beet, orange and pecan with buttermilk and blue cheese
Arugula and strawberry with local chevre, aged balsamic
entree
Chicken and spinach roulade, Dijon pan jus
braised new potato with crispy sage
Poached Rockfish with leek beurre blanc
creamy succotash
Hanger Steak with charred scallion salsa verde
asparagus and pea risotto
Indian spiced Lamb Chops with coriander chutney
smashed cucumber salad with peanuts
Lump Crab Cakes with Citrus Aioli
Carolina rice pilaf
Wild Mushroom Ragout over creamy polenta
green bean with crispy shallots
Dessert
Blackberry Almond cake with vanilla ice cream
Chocolate tarts with hazelnut crust
Key lime mousse cups
grilled peaches with shortbread fingers and whipped cream
Tiramisu
Banana creme brulee