Summer Buffet Dinner Menu

Appetizers

• Heirloom tomato gazpacho, cilantro cream, tortilla crisps
• Mixed greens salad, house made pickles, roasted sungold tomatoes, red onion, creamy peppercorn dressing
• Fried green tomatoes, goat cheese mousse, roasted red pepper jam, microgreens
• Baby arugula, champagne vinaigrette, grilled peach wedges, blueberries and toasted almond slices
• Chilled summer melon soup, mint yogurt, pickled watermelon rind

Starches

• Fingerling potatoes tossed in grain mustard
• Fettuccine, roasted baby tomatoes, olive oil, mozzarella and fresh basil
• Cornbread, chorizo and scallion stuffing
• Chilled cous cous, tomato, cucumber & summer herb salad
• Herb and goat cheese grit cakes
• Grilled red potatoes, olive oil, sea salt

Vegetables

• Fried okra
• Tomato and corn succotash
• Sliced heirloom tomatoes, sea salt, olive oil
• Baby green beans with brown butter
• Wood grilled asparagus tossed in lemon vinaigrette
• Fried eggplant with tomato jam
• Squash and Vidalia onions with fresh dill
• Grilled zucchini and red bell peppers
• Assorted wood grilled farmer’s market vegetables

Main Dishes

• Wood grilled salmon filet, cucumber yogurt & fresh dill sauce
• Smoked pulled pork, green tomato chow chow
• Wood grilled skirt steak, chimichurri sauce
• Pan seared grouper, sungold tomato confit, fried basil
• Roasted pork loin, grilled peach slices, peach demi glace
• Wood grilled tuna steak, roasted pepper agridolce, sherry reduction
• Wood grilled chicken breast, tomato caper relish
• Pan fried locally raised catfish, summer herb & lemon remoulade

Summer Plated Dinner Menu

Course One

• Chilled heirloom tomato soup, goat cheese quenelle, micro greens
• Pan seared sea scallop, creamed corn, spinach salad, candied Benton’s bacon, roasted corn vinaigrette
• Smoked corn chowder, pickled sungold tomatoes, country ham chip
• Chilled Georgia cantaloupe soup, cucumber relish, honey yogurt
• Fried fairytale eggplant, pickled red bell peppers, parsley, toasted garlic oil
• Chilled cucumber soup, savory dill whipped cream, crisp carrots
• Pan fried NC soft shell crab, peach and cucumber slaw, brown butter sauce
• Baby octopus, arugula, local cherry tomatoes, pickled cucumbers, goat’s milk feta and sherry gastrique

Course Two

• Spinach and cornbread panzanella salad, chorizo, pickled okra, roasted sungold tomatoes
• Chilled sliced red potato, smoked sunburst farms trout, local bibb lettuce, herb crème fraiche, chive oil
• Fried squash blossoms stuffed with basil ricotta, cherry tomato relish, crisp basil leaf
• Grouper carpaccio, mango slaw, cilantro oil, roasted red pepper
• Trio of sorbet; tomato, blackberry, watermelon
• Heirloom tomato salad, aged balsamic, sea salt, microgreens
• Watermelon watercress salad, pickled red onion, balsamic vinegar and local goat feta

Course Three

• Wood grilled rack of lamb, olive tapenade, fried eggplant, wilted spinach, red pepper coulis
• Pan seared NC grouper, fingerling potatoes, olives, spinach, sungold tomato and garlic confit
• Wood grilled Ashley farms chicken breast, tomato fondue, zucchini cornmeal muffin, lemon grilled asparagus, Benton’s bacon chip
• Seared sunburst farms trout, blackberry chutney, crispy fingerling potatoes, fresh arugula, lemon oil
• Wood grilled bone in pork chop, tomato corn succotash, spinach chiffonade, grilled peach, demi glace
• Wood grilled flank steak, chimichurri, pickled mango, red pepper risotto, asparagus, crisp red onions

Course Four

• Strawberry shortcake; vanilla bean shortbread cookie, strawberry jam and vanilla bean whipped cream
• Peach blueberry crisp with buttermilk ice cream
• Key lime pie tart, fresh strawberries, rum crème anglaise, kiwi chip
• Raspberry mousse between chocolate genoise cake, fresh raspberries, mint syrup