Plated Corporate Meal

Passed Hors d'Oeuvres

• White Cheddar Gougeres, Apples, Prosciutto, Sage

• Shrimp and Grits Canapes

• Buttermilk Corn Cake and Braised Pork Belly

  • with a Bourbon Honey Dijon Drizzle

• Provoleta with Oregano and Tomatoes

Amuse Bouche

• Baked Grits Souffle with Tomato Jam

Salad Course

• Local Lettuces

• Heirloom Tomatoes, Roasted Artichokes

• Lemon Parmesan Vinaigrette

Entree

• Grass Fed New York Strip

  • - Red wine boysenberry Reduction, fried goat cheese

  • - Asparagus Gratin

  • - Yukon Gold and Sweet Potato Mash

• Breast of Free Range Chicken

  • - Wild Rice, Butternut Squash and Roasted Mushrooms

  • - Sage Demi Glace