Fall ‘25 Sample Dinner Menus
Chargrilled Local Oysters
Calabrian chili | pesto | lemon | parmesan
Grilled Flank Steak with chimichurri rojo
Roasted fingerling potatoes & jalapeno kale Caesar
Chocolate Cake
espresso chocolate buttercream
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Calabrian Beef Tartare
chilis | capers | lemon
Fall Tagliatelle
homemade pasta | pan seared scallops| butternut cream sauce
Tiramisu
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Roasted Shrimp & Feta Dip
creamy tomato sauce served with crusty bread
Braised Lamb Shank
buttermilk mashed potatoes | broccolini | pan gravy
Orange Spiced Olive Oil Cake
brown butter buttercream
Mediterranean Tuna Tartare
chilis | pine nuts | dried porcini | lemon
Grilled Filet Mignon
au poivre | scalloped potatoes | roasted asparagus
Carrot Cake
cream cheese frosting
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Fried Buttermilk Quail Bites
dill pickle ranch
Shrimp & Grits
Carolina gold rice grits | Tasso gravy
Molten Bourbon Butterscotch Cake
vanilla bean ice cream
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Southern Charcuterie
cheddar sage biscuits | benne crackers | pimento cheese | chicken liver pate | blackberry preserves | country ham
Grilled Local Grouper
garlic tomato confit | scalloped potatoes | grilled asparagus
S’mores Blondies
