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Southern Supper A la carte

Hors D’oeuvres  Mini Ham Biscuits with Local Mustard  Gourmet “Pigs in a Blanket” Made with All Beef Franks Wrapped in Puff Pastry and served with a Spicy Mustard Sauce  Gourmet “Pigs in a Blanket” Made with Pork Bratwurst and Aged Blue Cheese in Puff Pastry  Smokey Shrimp with Caper Remoulade  Sugar Blackened Chicken Sates with Creamy Vidalia Dipping Sauce  House Special Crab Cakes with Caper Remoulade  House Special Trout Cakes with Creamy Mountain Chow Chow

 Herb Marinated Cheese Sates with Focaccia “Croutons”  True South Pimento Cheese (Assorted Flavors including Old Fashion Pecan, El Diablo, Horseradish Havarti, or Smoked Gouda) with crackers and crunchy veggies  Blue Cheese, Bacon, and Green Onion Timbale OR Roasted Red Pepper and Pesto Goat Cheese Timbale served with Fresh Bread & Crackers  Old South “Bruschetta” Bar including Biscuit Crostini with Fresh Balsamic Marinated Tomatoes, Creamy Artichoke Dip, Roasted Garlic Okra, Garlic Hummus, Black Eyed Pea Hummus, Benedictine Dip & Choice of Pimento Cheese with Candied Bacon  Appalachian Antipasto Platter with Grilled Regional Sausages & Bratwursts (4oz served hot or cold) served with Two Seasonal Chutneys, Trout Dip made with Sunburst Trout, Local Goat Cheese, Pickled Okra, Black Eye Pea Hummus topped with Appalachian Chow Chow, Two Flavors of House Pimento Cheese, Butternut Squash/Goat/Chive, and Biscuit Crostini  Warm Artichoke Dip served with Fresh Bread  Asparagus and Melon Wrapped with Proscuitto  Black Eyed Pea Fritters with a Creamy Vidalia Dip  Grit Fritters with Chipotle Dipping Sauce and Tomato Chutney

Dinner Buffet  Mixed Greens with Roasted Corn, Okra, and Caramelized Vidalia Onion Dressing  Mixed Greens with Dried Cranberries, Salted Sunflower Seeds, and Balsamic Vinaigrette  Sliced Tomato, Fresh Mozzarella, and Basil Salad with Balsamic Vinegar  Watermelon, Feta, and Black Olive Salad  Bacon and Blue Cabbage Salad with Warm Smoky Dressing  Black Eyed Pea Salad over Bibb Lettuce with a Roasted Tomato Vinaigrette  BLT Salad with Green Goddess Dressing  Sweet Derby Pasta Salad with Sautéed Asparagus, Fresh Peppers, Red Onions Feta and a Sweet Red Wine Vinaigrette  House Coleslaw Salad Made with Cabbage and Broccoli Slaw in a Creamy Vidalia Onion Sauce  Loaded Potato Salad with Creamy Dressing, Green Onions and Shredded Cheddar  Seasonal Fruit Salad with Melon, Berries, Grapes and Pineapple  Dill Vegetable Salad  Roasted Corn and Tomato Salad

 Grilled White and Dark Meat Chicken  Buttermilk Battered Fried Chicken (white and dark meat)  Pecan Crusted Fried Chicken Breasts with Caramelized Vidalia Onions  Our House Buttermilk Battered Chicken “Fingers” with Honey Mustard & Ketchup  House Pecan Crusted Chicken “Fingers” with Creamy Vidalia Sauce  Pan Fried Chicken with Roasted Corn, Basil and Tomato Relish  Pulled Pork Bar-B-Q served with Three House BBQ Sauces  Pulled Chicken (White & Dark Meat) Bar-B-Q served with Three House BBQ Sauces  Spicy Local BBQ Tempeh served with Vegan Cabbage Slaw on the Side  Low Country Skewers: Room Temperature Pickled Shrimp, Boiled Potatoes and Grilled Andouille Sausage with onions and peppers

 Garlic Mashed Potato or Grit Bar with Herbed Butter, Sour Cream, Candied Bacon, Green Onions and Two Types of Shredded Cheese (May include up to 3 types of Starch for increase in per person cost)  Baked Cheese Grits Casserole (Add Spicy Chorizo)  Cornbread Pudding with Red Peppers  “Adult” Mac & Cheese with A White Cheddar Sauce, Tossed with Goat Cheese & Topped with Asiago and Roasted Cauliflower

 Assortment of Local Breads with House Rosemary & Garlic Pesto  Southern Cornbread made with Corn & Brown Butter  Herbed Scones  Fresh Local Bread with Herbed Butter  Biscuits with Honey & Butter

 Roasted Vegetable Platter with Asparagus, Peppers, Squash, Zucchini, Mushrooms, Okra and Other Seasonal Favorites  Served with Parmesan Peppercorn Dip and Fresh Bread  Gourmet Vegetable Crudités with Peppers, Asparagus, Squash, Carrots and French Beans served with Roasted Garlic Hummus and Parmesan Peppercorn Dip  Roasted Asparagus with Red Peppers and Goat Cheese