A Selection of Cured Meats, Cheeses, Fresh & Dried Fruits, Nuts & Brines
Grape & Cheese Board
Vegetable Crudité
Served with a Roasted Red Pepper Hummus & House Made Ranch Dip
Baked Brie with Honey, Almonds & Raspberries
Pretzel Bites with Beer Cheese
Maple Bacon Jam & Brie Tarts
Seared Lamb Lollipops Served with a Pear Chutney
Smoked Gouda Crab or Sausage Stuffed Mushrooms
Smoked Salmon Board with Fresh Dill, Lemons & Capers
Maple Bacon Wrapped Scallops with a Sriracha Lime Dipping Sauce
Shrimp & Grit Cakes or Shooters
Tomato Basil Bisque Shooters with a Grilled Cheese Garnish
Fried Green Tomatoes with Pimento Cheese
Caprese Salad Skewers
Bruschetta
Teriyaki Chicken Skewers
Garlic Parmesan Chicken Skewers
Chicken & Smoked Gouda Tarts
Chef Nates Hand Breaded Fried Chicken Sliders
Served with Dill Pickle & Aioli
Chef Nates Hand Breaded Chicken & Waffles with a Spiced Honey
Goat Cheese Stuffed Medjool Dates Wrapped in Prosciutto
ENTREES
Hand Carved Beef Tenderloin
Carved on site and presented with classic Béarnaise, Horseradish Lemon Cream, and a house-made Au Jus.
Pork Medallions
Topped with a Sherry Dijon Reduction & served w/a House Made Bacon Jam or Port Wine Mushroom Reduction
Stuffed Chicken Breast
Stuffed with Fresh Baby Spinach, Sun-dried Tomatoes, Parmesan & Mozzarella Cheese with a Garlic Chardonnay Sauce
Maple Bacon & Smoked Gouda Chicken Breast
Served Over a Creamy Smoked Gouda Sauce
Ham & Swiss Stuffed Chicken Breast
with a Smoked Gouda Dijon Sauce
Crab Stuffed Flounder
with a Sauvignon Garlic Lemon Butter Sauce
Honey Bourbon Salmon
Fresh Atlantic Salmon Marinated in Amanda's Signature Honey Bourbon Sauce
Garlic Brown Butter Baked Salmon
with an Herb Lemon Glaze
Baked Alaskan Cod
Topped with a Brown Butter Lemon Sauce
Shrimp & Grits
Cajun Shrimp with Roasted Sun-Dried Tomatoes Bacon & Chives atop a bed of Smoked Gouda & Sharp Cheddar Stone Ground Yellow Grits
A Glimpse of Some Chef-Curated Plated Entrées
Seared Lamb Lollipops
served over a Port Demi-Glace, Crowned with a Pear Chutney, accompanied by Herb-Infused Wild Rice and Brown Sugar & Sage Glazed Rainbow Carrots
French-Cut Chicken Breast Stuffed with Fontina & Wild Mushrooms
served over a Shallot-Pinot Sauce, with Butter-Braised Fondant Potatoes and Balsamic-Bacon Glazed Roasted Brussels Sprouts
Seared Petite Filet Mignon
accompanied by Lemon & Parmesan Orzo & Lemon Kissed Roasted Asparagus, Finished with a Classic Bearnaise Sauce
Brown Butter Honey Bourbon Salmon
paired with Gruyere-Enriched Stone-Ground Grits and Garlic & Thyme Sautéed Green Beans
Garlic Herb-Infused Pork Medallions
served over a Cauliflower Purée, finished with a Sherry-Dijon Reduction and a dollop of Housemade Bacon Jam, accompanied by Pan-Seared Green Beans and Brown Butter & Parsley Marbled Potatoes
Great For Lunch Or Dinner
Chicken Caesar Salad V
Hearts of Romaine, Homemade Croutons and Shaved Parmesan