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