SAMPLE FALL MENU - PLATED

To Be Passed Upon Arrival:

NC Boiled Peanut Hummus, Charred Radicchio, Wilted Endive, Orange White Balsamic Vinaigrette on Crostini

NC Pork Rillettes, SPREAD’s Bread and Butter Pickles, Grilled Sourdough

 

Amuse Bouche:

Smokey Turnip Soup, Nasturtium and Pepitas

 

1st:

James’ Red Vein Spinach, Honey Crisp Apple, Watermelon Radish, Candied Pecans, Red Wine Vinaigrette

 

2nd:

Pan Seared Sunburst Farms Rainbow Trout, Buerre Rouge Sautéed Hericovert with Charred Red Onion and Roasted NC Peanuts, Brown Butter Aioli

 

3rd:

Crisped NC Pork Belly, Ricotta Gnocchi, Roasted Butternut Squash, Sherry Cream