Three-Course Plated Meals

Watermelon Salad
Red Onion, Mint, Fennel and Balsamic

Roasted Chicken Breast
Shallot Jus, Braised Seasonal Vegetables

Vanilla Crème Brûlée
Fresh Berries 


Prosciutto & Peaches
Hazelnut, Tarragon, Olive Oil

Pork loin
Fried Green Tomato, Buttered Grits, Pan Jus, Micro Green Salad

Strawberry Shortcake
Crème Chantilly, Macerated Strawberry, Vanilla


Crudités
Fried Artichoke, Poached Pearl Onion, Pickled Radish, Peas, Pine-nut Bagna Couda

NY Steak
Pepper, Red Wine Reduction, Carrots, Potato

Raspberry Ganache
Chocolate, Raspberry Jus, Vanilla Tuile, Raspberry Dust