New Southern

A New South journey featuring attended, small plate stations

CARVED TOMATO GLAZED BEEF TENDERLOIN
glazed with a house made tomato jam, sweet pea salsa, and horseradish cream

MISS JOSEPHINE’S MACARONI AND CHEESE
Affairs’ signature macaroni and cheese baked until golden brown

SOUTHERN HARVEST SALAD
air dried peaches, toasted pecans, and Sweet Grass Dairy asher blue cheese tossed with baby spinach, and red wine vinaigrette to the side

ANSON MILLS GRITS AND FIRE ROASTED SHRIMP
Anson Mills creamy cheese grits topped with plump shrimp poached in fire roasted tomato coulis, offered with braised collard greens, smoky crumbled bacon, and crumbled goat cheese

ORGANIC BLUE CORN BUTTERMILK FRIED WHITE OAK PASTURES CHICKEN TACO
with Refried purple hull peas, coriander sour cream, and jalapeno cabbage slaw

HOUSE CUT OLIVE OIL ROASTED SWEET POTATOES

COFFEE ROASTED VEGETABLES
local beets, parsnips, turnips, and Romanesco are tossed with whole coriander, cumin, and fennel seeds, roasted with fresh coffee beans, drizzled with a caramelized fennel
vinaigrette, and finished with pickled mustard seed caviar