American/Southern
Tier One Buffet
Beef Short Ribs
pan jus, carrots, onion, chives
Buttermilk Fried Chicken Tenderloins
house buttermilk dressing
Sautéed Creole Shrimp
étouffée, bell pepper, onion, celery
Whipped 50/50 Potatoes
creamy whipped potatoes
Bacon Mac 'n Cheese
4 cheeses, baked with panko bread crumbs
Garlic Sautéed Green Beans
almonds, roasted garlic, parsley
Mixed Greens Salad
tomato, carrot, cucumber, onion – balsamic vinaigrette
Local Bread and Butter
Tier Two Buffet
Prime Sliced Sirloin with Au Jus
Chicken Confit
three day brined chicken thigh and leg cooked in duck fat and coated in fresh herbs
Seared Scallops
citrus gastrique, sun choke puree, pickled shallot, microgreens, herb oil
Au Gratin Potatoes
thin sliced yellow potatoes with bechamel, gruyere, manchego
Asparagus
pistachio pesto, lemon zest
Truffle Risotto
wild mixed mushrooms, parsley, truffle
Watercress and Strawberry Salad
goat cheese, almonds, cucumbers, red onions
Local Bread and Butter
Additional Appetizers
additional $10
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Fried Green Tomatoes
with pimento cheese and bacon jam
additional $10
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additional $15
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Crab Cake
with pineapple salsa and old bay aioli
additional $15
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additional $20
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Charcuterie
additional $20
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Additional Desserts
additional $15
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Strawberry Shortcake
additional $15
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additional $15
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Warm Peach Cobbler
with vanilla bean ice cream
additional $15
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additional $15
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Flourless Chocolate Cake
with whipped cream
additional $15
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pp