Seared Lamb Lollipops with Green Hill Cheese, Roasted Beets, and Fig Vinegar

Farmer’s Plate

-Bellame Blue Cheese Mac

-Grit Cakes

-Red wine Braised Cabbage

-Heirloom Tomato & Roasted Red Pepper Bisque

Pork Tenderloin Salad

Pork Tenderloin served over Arugula with Avocado, , Jalapeno Roasted Tomato, Cilantro & Toasted Cumin Vinaigrette.

Pork Cacio e Pepe

Marinated Pork Tenderloin served over Shell Pasta in a Sauce of Shallots, Parmesan, and Fresh-Ground Cracked Pepper

Pan Seared 1/2 Lamb Rack 

1/2 Rack of Lamb over Roasted Butternut Squash Puree with Grilled Broccolini. Topping your Lamb with an Orange Liqueur Gastrique.

Pan-Seared Diver Scallops
Served with Creamy Succotash and Topped with a Lemon Beurre Blanc

Farmer’s Plate

-Chilled Cucumber & Dill Soup

-Spanish Kale & Black Beans

-Purple & Red Potato Hash

-Fried Broccolini Florets tossed in Soy Sauce

Ham & Turkey Club

Texas Toast with Creole Aioli, Swiss Cheese, Lettuce, Tomato & Red Wine Braised Cabbage. Served with your choice of side.

Grilled 12oz. Porterhouse Pork Chop served over Corn Bread Stuffing with Stewed Purple Hull Peas and a Caramelized Apple Gravy

Grilled Smoked Duck Breast 

Smoked Duck served over Corn, Butter Bean & Pepper Succotash with Skillet Cornbread. Topped with a Grand Marnier Gastrique.

Grilled Duck Breast Stir Fry

Grilled Duck with Fennel, Onion, Bell Peppers & Carrots served over Two Brooks Farm Basmati Rice. Served with a side of Sambal.