SMALL PLATES
Blackened swordfish, arugula, blue cheese butter
Sardinian flatbread with shaved shallots , goat cheese, mushrooms, and red pepper butter
RAW PLATE
Mixed field greens with bacon, tomato, shaved shallots, and blue cheese vinaigrette
Pleasant point oysters on the half shell with white wine vinegar mignonette
Georgia peaches with lomo (cured porkloin), tallegro and orange-chili honey
BIG PLATE
Pork tenderloin medallions with country ham grits, endive-onion salad, and grilled peaches
Pan seared grouper with sauteed cabbage and heirloom tomato vinaigrette
SECOND MORTGAGE
6 oz. Petite filet with local organic squash and onion jus
C.A.B. N.Y. Strip with red potatoes, worcestershire glazed mushrooms and rosemary balsamic butter
24 oz. Dry aged porterhouse, fried shallots, and red pepper cream
DESSERT PLATE
Warm cherry and frangipane phyllo purse, vanilla ice cream, and sour cherry syrup
Bailey's creme brulee
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge sauce
Tiramisu creme cake, angel food cake layers, sweetened whipped cream, raspberries
