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