Current Seasonal
Light Cocktail Reception Menu
A light and casual culinary experience featuring attended small plate & appetizer stations
CRAFTED
lemon zested salmon filet atop citrus arugula, parsley, and shaved parmesan salad garnished with grilled lemon wheel & toasted bread
PRESENTED
White Oak Pastures beef tenderloin stuffed with garlic, chives, and rosemary
Sparkman Dairy compound butter, Duplin Winery mother vine red muscadine wine demi. With red potato & onion hash with garlic & peppers and a horseradish, brussels sprout & apple slaw
PAIRED
Includes your choice of TWO of the following pairings:
charred date, house made labneh, chili oil & manchego chorizo skewer
lobster arancini with creamed corn sauce & corn chowder shot
chicken shawarma satay & chickpea salad
mini beef empanada & plantain chips and salsa
mini burgers & tater tots
cheeseburger sushi & nori chips
deep dish pizza & caprese skewer
shrimp brochette & veggie spring roll
Current Seasonal
Cocktail Reception Menu
A bountiful culinary adventure featuring seasonal, attended small plate experiences
COMPOSED
citrus thyme chef’s cut breast of chicken,
farro with fried cauliflower
Mediterranean bread salad with Italian farm bread croutons, sun dried tomatoes, artichoke hearts, roasted garlic, basil, parmesan, toasted pine nuts, cucumber, grape tomatoes, and romaine tossed in house-made toasted oregano vinaigrette
All served ambient
PREPARED
herbed Verlasso Salmon,
roasted spaghetti squash
sautéed local greens with a pistou
DISPLAYED
sliced feta + Sultani vinaigrette with raisins, capers, anchovies, pine nuts,
parsley, lemon juice, and extra virgin olive oil served with crisp pita and crackers
Current Seasonal
Served Dinner
SALAD COURSE… your choice of one
BALSAMIC FIG SALAD
baby arugula, red bell peppers, thinly sliced fennel, radish, and toasted hazelnuts on a bed of Aquaponics green oak lettuce drizzled with balsamic fig vinaigrette,
HARICOT VERT & PEACH SALAD BABY
field greens, crisp haricot verts, air dried peaches, toasted almond slivers, blue cheese, and sun-dried tomatoes on a bed of Aquaponics green oak lettuce with citrus vinaigrette
WALNUT CHERRY SALAD WITH GOAT CHEESE
organic baby arugula, dried cherries, toasted walnuts, and goat cheese, on a bed of Aquaponics green oak lettuce
Includes freshly baked bread and butter
ENTRÉE COURSE…
CHICKEN ENTREE
roasted chef’s cut chicken breast & garlic and spices, artichoke Manchego gratin, and sautéed haricot verts
BEEF & CHICKEN DUAL ENTREE
roasted tenderloin of beef filet & sweet onion confit, mushroom, sun dried tomato and chèvre stuffed skin-on chicken breast & rosemary au jus served with citrus and herb fried new potatoes and sautéed spinach with fresh nutmeg
BEEF & FISH DUAL ENTREE
grilled New York strip beef filet & gorgonzola cheese, semolina seared salmon & white wine butter sauce served with charred butternut squash risotto and string bean sauté
BEEF & CRAB DUAL ENTREE
char-grilled beef + jumbo lump crab sautéed served with potatoes duchess and grilled asparagus
DESSERT COURSE… your choice of one
BUTTERNUT SQUASH & CARDAMOM TART
with whipped crème fraiche presented in a butter tart shell
MASCARPONE COCOA MOUSSE
with fresh berries, cinnamon whipped cream & a chocolate dipped almond biscotti
CLASSIC CHEESECAKE
with butter pecan sauce & broken dessert cone garnish
WARM PEACHES & CREAM BREAD PUDDING
with High Road Craft Vanilla Fleur De Sel ice cream, Brown Sugar Streusel chocolate
Regular & Decaf Coffee Shall Be Offered Tableside For Served Dinners.