| Wedge Salad |
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Bibb lettuce, endive, blue cheese, candied walnuts, dill ranch |
| Chefs Choice Soup of In-Season Produce |
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| Smoked Salmon |
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Arugula, dill vinaigrette, rye croutons, creme fraiche shmeer |
| Bread Service |
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Slow Dough loaf, choice of 2 spreads - pimento cheese spread, blackberry butter, garlic black olive butter, cookie-dough butter |
| Fried Green Tomatoes |
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Caper and pink peppercorn dressing, celery, basil |
| Creamy Polenta |
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Housemade chorizo, queso fresco, almonds, grapes |
| Mason Jar Pickles of Local Produce |
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Inquire with your servers |
| Yellow Corn Cakes |
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Jumbo crab meat, tomato and artichoke ragout, paragon cheese |
| Chilled Peel N Eat Jumbo Gulf Shrimp |
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House cocktail sauce. 1/2 dozen |
| The Famous Fried Cauliflower |
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Bonito, miso dressing, pine nuts, scallion |
| Scallops and Curried Lentils |
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Cumin yogurt, baby greens |
| Pan-Roasted Duck Breast |
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Indian spiced dal lentils, fresh vegetables |
| Braised Beef Cheeks |
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Horseradish potato mash, caper-anchovy-caramelized shallot relish, demi |
| Pan-Seared Patagonian Salmon |
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Julienned vegetable slaw, yuzu & red beet puree, sesame crust |
| Barley and Lentil-Stuffed Pepper |
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Cinnamon ratatouille, spiced yogurt |
| Coffee n Donut Holes |
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Crushed pistachios, salted caramel, coffee ice cream |
| Cloud 10 Cream Cheese Ice Cream |
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Vermouth-stewed blueberries, gluten free cookies |
| Peanut Butter Bar |
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Chocolate sauce, graham cracker crust, jelly ice cream |
