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 Vinaigrette
Asparagus Vichyssoise with Creme Fraiche and Asparagus Tips
Pan Seared Grits Cake with Wild Mushroom Ragout, Melted Leeks, and Crispy Onions
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 Onion Garnish
Grilled Ribeye Steak with Roasted Black Garlic 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 Shallot Pan Sauce Leek 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