HORS D'OEUVRES
Crafted by
Chefs Adam Andrews &
David Swing
Bacon-Wrapped Sausage and Cheese Stuffed
Banana Peppers
Claire Calvin
Mini Charcuterie
Chef Blair Cannon
Carolina BBQ Grilled Shrimp, Roasted Sweet Corn Espuma, Sour Honey Candied Shishito Peppers, Hickory Smoked Pecan Cracker
Chef Travis Myers
Pickled Shrimp, Crispy Rice
AMUSE BOUCHE
Crafted by
Chef Tim Grandinetti
Sweet Corn Custard topped with Eggplant, Tomato & Pepper Caponata Relish; Basil-infused
Summer Honey
SALAD COURSE
Crafted by
Chef Michael Spencer
Tomato, Watermelon, Aleppo Peppers, Carrots, Spiced Pecans, Candied Onions, Whipped Goat Cheese, Farmers Cheese, Micro Cilantro/Basil
ENTREE COURSE
Crafted by
Chef Brian DePaulis
Five Spice Short Ribs, Shiitake Duxelle,
Miso Demi
Chef Eric Brownlee
Chicken au Poivre Flambé- Peppered and Pan Seared Chicken Thighs with Cognac Flambéed Mushroom Cream Sauce with Baby Arugula and Garlic Confit
ACCOMPANIMENTS
Crafted by
Chef Stephanie Tyson
A Fancy Mess of Greens
Summer’s Bounty Succotash
Savory Mashed Sweet Potatoes
DESSERT
Crafted by
Chef Daryl Pobanz
Autumn Persimmon Bread Pudding with Caramel Crumb, “Broad Branch” Rye Chantilly, and Gingersnap Tuile
.jpeg)
FRESHLY BAKED BREAD
Crafted by
Country Sour Dough Baguette