SAMPLE winter MENU - PLATED

To Be Passed Upon Arrival:

Herb Lobster Salad with Brown Butter on Skilled Seared Cornbread

Beet Pickled Deviled Eggs, Korean Fried Chicken Liver, Scallion

 

Amuse Bouche:

Pickled NC Shrimp, Shaved Fennel and Red Onion, Preserved Lemon Mayo

 

1st:

Marinated Beets, Charred Red Onions and Endive, Buttermilk Blue, Candied Pecans, Red Wine Vinaigrette

 

2nd:

Pan Seared Sea Scallop, Butternut Squash Puree, Bacon Jam

 

3rd:

Ragout of Bordeaux Braised Short Ribs and Herb Seasoned Yukon Gold Mash Potatoes