Menu Ideas
Pan Roasted Chicken
With mélange of mushrooms, red wine reduction, and pan tossed fingerling potatoes
Wild Striped Bass
With a black cherry butter served with Yukon gold potatoes and a bouquet of young carrots
Low Country Prawns
Smoked sausage cream reduction over polenta cake
Country fried Chicken
Served with wild rice waffles and a honey-pecan buerre blanc
Brick Chicken
Served with mixed greens warm pomegranate vinaigrette
Chicken Fusilli
Spinach, toasted pine nuts, feta cheese, and pinot a jus
Warm Mushroom Salad
Wild mushrooms deglazed with white balsamic poured over spring greens topped with polenta croutons and crispy onions
Antique Vegetable Salad
Marinated and grilled presented over salad greens
Cod B.L.T.
Bacon wrapped cod drizzled with heirloom tomato vinaigrette on wilted greens
Panko Crusted Grouper Sandwich
On ciabatta with wasabi tarter sauce
Chicken Parmesan Sandwich
Fried golden on garlic focaccia
Hand Breaded Pepper-Jack Cheese Fritters
with sweet tomato puree