SMALL PLATE
Seared Crabcakes with roasted shallot and piquillo pepper aioli
RAW PLATE
Georgia Peaches with Chevre goat cheese, pomegranite molasses
Mixed green salad with rocotta salata, fennel, red onion and blood orange vinaigrette
Brown turkey figs with European bleu cheese and clover honey
BIG PLATES
Pan roasted red snapper with heirloom tomato, vidalia onion salad, basil pesto, and country ham vinaigrette
Pork tenderloin medallions with toasted orzo and smoked tomato butter
SECOND MORTGAGE
Seared Scottish salmon with zucchini, red onion, and Jonah crab butter
8oz. New York Strip with golden chanterelle mushrooms, creamy mashed potatoes and balsamic reduction
DESSERTS
Buttermilk layer cake, raspberry buttercream, blackberry jam, lemon cream
Caramel dark chocolate tart, cocoa nibs, sweetened whipped cream , raspberries
Crispy donut, warm peach Navan sauce, vanilla bean ice cream
Tres Leche Cake, dulce de leche ice cream
