Course 1-Chef Eric Tait
Oysters & Caviar

Course 2-Chef Nicolas Swogger
Tasso-Cured ‘Home Place Pastures’ Pig Ears & Tails Confit,
Red Eye Glaze, Frikiki

Course 3-Chef Nicolas Swogger

Pan-Roasted Baby Carrots, Pecan Dukka, Preserved Lemon,

 Carrot Top Pistou

Course 4-Chef Eric Tait

Tomato Braised Home Place Pastures Osso Bucco,

‘Delta Grind’ Smoked Gouda Grits

Course 5-Chef Nicolas Swogger

Roasted Duck Pot Pie, Neck Bone Gravy,

 ‘Bluff City Fungi’ Wild Mushrooms, Buttermilk Biscuits

Course 6-Chef Rachael Landers
Eggnog Gingersnap Icebox Cake

House Cocktail- “Champ’s 25”
Copper & Kings Brandy, Gran Marnier,

Bouvet Brut, Apple Bitters