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 Soup 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 Honey Mustard & Maple Bacon
Chef Nates Hand Breaded Chicken & Waffles with a Spiced Honey
Goat Cheese Stuffed Medjool Dates Wrapped in Prosciutto
ENTREES
Beef Tenderloin
Oven Baked & Hand Carved Hickory Nut Gap Beef Tenderloin served with Bearnaise Sauce & Au Jus
Filet Mignon Tips
Roasted Filet in a Stout Braised Jus with Caramelized Onions
Maple Bacon & Smoked Gouda Chicken Breast
Served Over a Creamy Smoked Gouda Sauce
Stuffed Chicken Breast
Stuffed with Fresh Baby Spinach, Sun-dried Tomatoes, Parmesan & Mozzarella Cheese with a Garlic Chardonnay Sauce
Garlic & Parmesan Crusted Chicken Breast
Marinaded, Grilled & Topped with a Roasted Garlic Parmesan Panko
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
Fresh Atlantic Salmon
with a Lemon & Garlic Herb Butter Sauce
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
Pork Medallions
Topped with a Sherry Dijon Reduction & served w/a House Made Bacon Jam or Port Wine Mushroom Reduction
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