SAMPLE Fall MENU - BUFFET OR FAMILY STYLE

To Be Passed Upon Arrival:

House Creme Fraiche Whipped Chèvre, Pepper Jelly on Crostini

Chicken Liver Pate, SPREAD’s Bread and Butter Pickles, Grilled Sourdough

 

Salad… To Be Plated Individually:

Local Arugula, Roasted Butternut Squash and Buttermilk Blue, Candied Pecans, Orange Champagne Vinaigrette

 

Mains:

Wood Fired Whole Chicken, Sauce Romesco

Marjoram Scented NC Pork Meatballs with Roasted Garlic Pork Jus

 

On the Side:

House Smoked Ashe County Cheddar, Stone Ground Grits

Maple Glazed Beauregard Sweet Potatoes, Greek Yogurt

Roasted, Smashed and Crisped Market Potatoes