Entrées- plated or station

  • pan roasted duck breast with tomato gastrique
  • sweet tea brined fried chicken
  • berbere spiced salmon
  • petite filet mignon with wild mushroom sauce
  • braised beef short ribs
  • pan fried gouda cheese grit cake with crispy fried okra and
    tomato gravy (V)
  • pan roasted pork chop with hard cider maple jus
  • coconut curried braised black eyed pea and collard stew
    (V, VN)
  • pan seared crab cake with creole mustard veloute
  • seasonal vegetable lasagna (V,VN)
  • cornbread stuffed quail with port wine jus