P l at e d O pt i o n s — FIRST COURSE —

Farmer’s Market Greens Salad with Marinated Asparagus, Fresh Strawberries, Herb Roasted Almonds, Prodigal Farm Goat Cheese, and Dijon-Tarragon

Asparagus Vichyssoise with Creme Fraiche and Asparagus Tips

Pan Seared Grits Cake with Wild Mushroom Ragout, Melted , and Crispy

Chilled Composed North Carolina Seafood Tower: Tuna Tartare, Lump Crab Meat Salad, Diced Roasted Red Peppers and Avocado, with a Meyer Lemon Champagne Vinaigrette

Creole Crab Cake over Early Spring Lettuces with Warm Crawfish Tail Cream Sauce

Asparagus and Mascarpone Panciotti with Spring Asparagus, Fava Beans, and Fresh Mint

Julienned Tuscan Kale and Radicchio Salad with Pine Nuts, Calabrian Chilies, and Pecorino Romano, tossed in a Lemon Vinaigrette

Arugula Salad with Blu di Bufala Cheese, Roasted Red Grapes, Toasted Hazelnuts, and Aged Balsamic Vinaigrette

Curried Butternut Squash & Coconut Milk Soup with Pumpkin Seed Oil and Chile-Toasted Pepita Garnish

Green Frill Frisee Lettuce Salad with Smoked Trout Blood Orange, and Avocado

Winter Greens Salad with Duck Prosciutto Crispy Roasted Creamer Potatoes, Wax Beans, and Sherry Vinaigrette — RED MEAT —

Coffee and Rosemary Rubbed Beef Tenderloin with Morel Mushroom-Red Wine Sauce Boursin Whipped Potatoes Haricots Verts, Tobacco Garnish

Grilled Ribeye Steak with Roasted Black Butter Parmesan Grits Soufflé Sautéed Broccoli Raab Honey Thyme Glazed Carrots

Grilled New York Strip Steak with Whole Grain Mustard Demi-Glace Smashed Baby Red Potatoes Sautéed Fava Beans, Asparagus Tips, and Shaved Heirloom Radishes over Fresh Watercress

Grilled Mint Pesto Lamb Chops

Rosemary Beef Short Rib Ragout Pan-Seared Potato Gnocchi Garlic Sautéed Spinach — POULTRY & PORK —

Seared Herb-Marinated Chicken with a Roasted Pan Sauce and Wild Mushroom Risotto Honey-Thyme Roasted Spring Carrots

Pan-Roasted Pheasant Breast with Roasted Chestnut and Chanterelle Mushroom Sauce Ricotta Gnocchi in a Creamy Thyme and Marjoram Sauce Roasted Brussels Sprouts with Hickory Smoked Bacon

Spiced Pork Tenderloin with Cherry Thyme Pan Sauce

Roasted Pork Tenderloin with Dried Cherry & Rosemary Glaze

Stuffed Chicken Roulade Sweet Corn & Shallot Risotto Heirloom Tomato & Basil Salad

Pork Loin Roulade stuffed with Ricotta, Roasted Garlic, Sundried Tomato Tapenade and Fresh Oregano Herb Roasted Local New Potatoes Zucchini Ribbons

Pork Osso Bucco with Gremolata Creamy Polenta Sautéed Broccoli Rabe — SEAFOOD —

Pan-Seared Striped Bass with Tangerine Agrumato Olive Oil Lemon Herb Risotto with Asparagus Tips

NC Bluefin Tuna Loin over Vietnamese Rice Noodle Salad with Green & Red Frill Lettuces, served with Spicy Black Sesame Ginger Dressing

Spice Rubbed Grilled Salmon Filet over Farmers’ Market Greens Salad with Pink Grapefruit Supremes, Sliced Avocado, Chile-Toasted Pepitas, and Cilantro-Lime Vinaigrette

Pan Seared Jumbo Sea Scallops over Local Frill Lettuce Salad with Sautéed Asparagus and Sugar Snap Peas, garnished with Shaved Heirloom Radishes

Grilled Cobia with Parsley, Thyme, and Arugula Pesto Warm Three Bean and Marinated Tomato Salad, Roasted Golden and Chioggia Beets

Sautéed Halibut with Lump Crab Lemon-Herb Sauce Olive Oil Smashed Creamer Potatoes, Roasted Sugar Snap Peas with Heirloom Radishes, Red Bell Peppers, and Wilted Baby Spinach

Slow-Roasted Grouper Filet with Country Ham & Pumpkin Pirlau

Moroccan Grilled Salmon with Preserved Lemon & Mango Chutney Herbed Israeli Couscous Sautéed Asparagus with Extra Virgin Olive Oil, Sea Salt, and Cracked Black Pepper

Pan-Roasted NC Grouper Filet with Citrus Beurre Blanc Sauce Jasmine Rice Timbales Sautéed Summer Vegetables — VEGETARIAN —

Sautéed Golden Chanterelle Mushrooms with Herbed White Wine & Whole Grain Mustard Sauce Yukon Gold Potato Gratin Spring Asparagus & Heirloom Radish Sauté Honey-Thyme Roasted Carrots

Ricotta Gnocchi with Wild Mushroom Duxcelle Sauce

Caramelized Root Vegetable Risotto with Pecorino Romano Cheese

Seared Herb Marinated Tempeh Roasted Shallot Pan Sauce Leek and Wild Mushroom Risotto Honey-Thyme Roasted Spring Carrots

Sautéed White Bean Cake with a Lemon-Herb Sauce Olive Oil Smashed Creamer Potatoes, Roasted Sugar Snap Peas with Heirloom Radishes, Red Bell Peppers, and Wilted Baby Spinach

Warm Three Bean and Marinated Tomato Salad Roasted Golden and Chioggia Beets with Parsley, Thyme, and Arugula Pesto