Southern Cuisine Menu
Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.
APPETIZERS
Charleston Bisque
She-crab soup, blue crab roe, sherry foam, and buttery brioche croutons
Beef Carpaccio
Paper-thin prime beef, truffle aioli, arugula, and aged parmesan
Oyster Trio
East Coast oysters, champagne mignonette, citrus pearls, and pepper relish
SALADS
Deconstructed Wedge
Baby iceberg, heirloom tomatoes, blue cheese, bacon, and scallion dressing
Forager's Tableau
Seasonal greens, toasted nuts, dried fruits, goat cheese, and maple vinaigrette
ENTREES
From the Land
Prime Evolution
filet mignon, bone marrow butter, bourbon sauce, and roasted fingerling potatoes
Southern Aristocrat
Crispy fried chicken, honey glaze, black garlic potatoes, and corn succotash
From the Gulf
Local caught redfish, snapper, or grouper
mango Buerre Blanc sauce, and smoked sweet potato cake
From the Garden
Forest Mosaic
Wild mushroom terrine, puff pastry, roasted vegetables, and aged balsamic
DESSERTS
Orchard Reimagined
Apple tart, butter crumble, vanilla cream, and spiced cider sauce
Chocolate Stratification
Layered chocolate textures, salted caramel, and vanilla bean
Banana Creme Brulee
Banana with brown sugar, cinnamon, & spiced rum