Spring Buffet Dinner Menu

1st Course

• Spring mixed greens salad, lemon herb vinaigrette, thinly sliced cucumbers, local radishes and parmesan crostini
• Baby arugula salad, grilled peach wedges, blueberries, crushed toasted almonds, champagne vinaigrette
• Fresh spinach salad, orange segments, caramelized cippolini onions, Benton's prosciutto chip, citrus vinaigrette
• Baby arugula salad, sliced strawberries, oranges, strawberry vinaigrette

Starches

• Creamy prosciutto & parmesan risotto
• Dill and grain mustard roasted new potatoes
• Yukon Gold mashed potatoes, roasted garlic, cracked pepper
• Sweet potato gratin, gruyere cheese
• Roasted garlic and chive mashed potatoes
• Sharp cheddar and herb polenta cakes
• Fried Yuca, sea salt and parsley
• Parmesan and vegetable risotto, balsamic reduction
• Long grain wild rice, chef's selection of market fresh vegetables

Vegetables

• Sugar snap peas, Vidalia onions, preserved Meyer lemon
• Wood grilled asparagus, brown butter
• Honey roasted carrots and snow peas
• Baby green beans, toasted almonds

Main Dishes

• Oven roasted Sunburst Farm's trout, celeriac & apple slaw, cider reduction
• Pan seared chicken breast, grain mustard poultry jus, fresh tarragon
• House made wild mushroom and spring garlic ravioli, locally made goat cheese and herb cream sauce
• Thinly sliced roast pork loin, dried apricot chutney, pork demi glace
• Wood grilled flat iron steak, spring onion sauce, Dijon demi glace
• Bacon & panko encrusted Sunburst Farm's trout, sundried tomato apple scallion relish
• Pan seared chicken breast, roasted baby tomato relish, manchego mornay sauce
• Wood grilled filet mignon, black truffle butter, cabernet reduction
• Chicken Marsala (available with our without mushrooms)

Spring Plated Dinner Menu

Course One

• Spring pea soup, rendered country ham, savory whipped cream, pea shoots
• Poached Carolina shrimp, creamy grits, foraged mushrooms, corn red pepper relish, parsley
• Cream of spring onion soup, ramps, Benton’s bacon
• Grilled asparagus wrapped in aged ham, poached duck egg, sea salt, micro greens
• Carrot bisque, ginger cream, shaved snow peas

Course Two

• Baby arugula, Easter egg radishes, pickled spring onions, shallot herb vinaigrette
• Fresh spinach, shaved fennel, grapefruit segments, shaved red onion, rabbit confit and creamy lemon dressing
• Spring pea and ricotta ravioli, carrot butter emulsion, pea shoots, crisp carrots
• Lemon and English cucumbers, lemon dill vinaigrette, garlic scapes, bibb lettuce, Benton’s bacon
• Roasted baby beets, arugula, Spinning Spider goat cheese, toasted pecans, orange oil
• Trio of Sorbet; cherry, chiogga beet, strawberry

Course Three - Protiens 

• Wood grilled Ashley farms chicken breast, pickled blackberries, poultry demi
• Pan seared lamb t-bone, cherry demi glace, fried shallots
• Benton’s ham wrapped Alaskan halibut, pickled ramps, tobasco hollandaise
• Wood grilled flat iron steak, bleu cheese butter, cabernet reduction
• Bacon wrapped pork loin, apricot demi glace
• Pan seared sunburst farms trout, spring onion relish, lemon butter
• Smoked duck breast, rhubarb compote, strawberry demi glace
• Red wine braised leg of lamb, preserved lemon gremolata
• Chicken Marsala (available with or without mushrooms)

Course Three - Starches

• Smashed red potatoes
• Stone ground grit cake
• Chorizo risotto cake
• Potato gruyere gratin
• Creamy pea and pancetta risotto
• Parmesan and vegetable risotto

Course Three - Vegetables

• Glazed baby turnips
• Turnip greens
• Sunchoke puree
• Sautéed spinach
• Wood grilled asparagus
• Roasted cauliflower puree
• Braised kale
• Baby spinach
• Wilted arugula