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HORS D'OEUVRES
Crafted by

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Chefs Adam Andrews &
David Swing

Bacon-Wrapped Sausage and Cheese Stuffed

Banana Peppers

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Claire Calvin

Mini Charcuterie

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Chef Blair Cannon

Carolina BBQ Grilled Shrimp, Roasted Sweet Corn Espuma, Sour Honey Candied Shishito Peppers, Hickory Smoked Pecan Cracker

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Chef Travis Myers

Pickled Shrimp, Crispy Rice

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AMUSE BOUCHE
Crafted by

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Chef Tim Grandinetti

Sweet Corn Custard topped with Eggplant, Tomato & Pepper Caponata Relish; Basil-infused

Summer Honey

SALAD COURSE
Crafted by

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Chef Michael Spencer

Tomato, Watermelon, Aleppo Peppers, Carrots, Spiced Pecans, Candied Onions, Whipped Goat Cheese, Farmers Cheese, Micro Cilantro/Basil

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ENTREE COURSE
Crafted by

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Chef Brian DePaulis

Five Spice Short Ribs, Shiitake Duxelle,

Miso Demi

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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

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ACCOMPANIMENTS
Crafted by

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Chef Stephanie Tyson

A Fancy Mess of Greens

Summer’s Bounty Succotash

Savory Mashed Sweet Potatoes 

DESSERT
Crafted by

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Chef Daryl Pobanz

Autumn Persimmon Bread Pudding with Caramel Crumb, “Broad Branch” Rye Chantilly, and Gingersnap Tuile

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FRESHLY BAKED BREAD
Crafted by

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Country Sour Dough Baguette

PURCHASE TICKETS

Reserve your place at the table and more.