Spring Brunch Menu - BuffetSummer Supper Menu - PlatedAutumn Supper Menu - BuffetWinter Hors d'oeuvres Menu
Spring Brunch - Hors d'oeuvres
Mini Pancake Stack
drizzled with maple syrup
Mini Frittatas
with local cheese and seasonal vegetables
Fried Chicken Biscuit
drizzled with chipotle honey
Pesto Deviled Eggs
topped with toasted pine nuts
Gulf Shrimp Cocktail
with house-made spicy cocktail sauce and fresh lemon
Pimento Cheese Crostini
topped with crumbled bacon
Fruit and Cheese Platter
a selection of local cheeses and fresh fruit
Smoked Salmon Platter
with whipped cream cheese, pickled onions, capers, tomatoes, and bagel chips
Spring Brunch Buffet - Entrees
Fried Chicken & Waffles
with chipotle honey and whipped butter
Shrimp & Grits
gulf shrimp in a rich bacon broth, served with jalapeno-cheddar heirloom grits
Breakfast Tacos
scrambled eggs, sausage, cheddar cheese, house-made salsa
Brioche French Toast
topped with fresh blackberry syrup and whipped ricotta
Smoked Trout Hash
with baby potatoes, fresh peas, asparagus, poached eggs, and hollandaise
Biscuits and Gravy
scratch made buttermilk biscuits with sausage gravy
Grapefruit and Honey Glazed Ham
served with Lusty Monk mustard and potato rolls
Spring Vegetable Quiche
with local goat cheese
Spring Brunch Buffet - Sides
Breakfast Potatoes
Roasted Sweet Potatoes
glazed with orange-sorghum syrup
Spring Garden Salad
mixed greens, edible flowers, seasonal vegetables, and poppyseed vinaigrette
Spinach & Strawberry Salad
with local goat cheese, toasted pecans, and balsamic vinaigrette
Mac & Cheese
your choice of: classic, green chili-goat cheese, or truffle
Fresh Fruit Platter
Yogurt and Granola
Breakfast Sausage or Bacon
Pimento Cheese Grits
Spring Brunch Buffet - Sweets
Peach-Bourbon Bread Pudding Bites
drizzled with brown sugar caramel
Lavender-Lemon Bars
topped with fresh berries
Grilled Pound Cake
with citrus and honey syrup
Dark Chocolate-Beet Brownie Bites
drizzled with ganache
Vanilla Bean Cheesecake Bites
with strawberry sauce
Mini Carrot Cake Cupcakes
with cream cheese frosting
Chocolate Covered Seasonal Fruit
Spring Brunch Menu - BuffetSummer Supper Menu - PlatedAutumn Supper Menu - BuffetWinter Hors d'oeuvres Menu
Summer Plated Supper - Salads
Grilled Peach and Arugula
with spiced pecans, goat cheese, and sorghum vinaigrette
Fresh Corn and Tomato
with blue cheese, chives, and buttermilk dressing
Watermelon and Feta
with crisp greens, cucumber, and mint vinaigrette
Summer Plated Supper - Entrees
Pan Seared Gulf Snapper
in heirloom tomato broth with clams, local sausage, fennel, and baby potatoes
Grilled Gulf Shrimp
with charred corn salsa, grilled summer squash, and Carolina rice
Roasted Duck Breast
with fresh cherry sauce, arugula, and summer farro succotash
Smoked Spiced Chicken Thighs
with butter beans, cucumber-buttermilk salad, and cornbread
Grilled Bone-In Pork Chops
with bacon jam, fresh creamed corn, and collard greens slaw
Roasted Beef Tenderloin
with whipped potatoes, sautéed green beans with pesto, and charred tomato jus
Garlic-Herb Crusted Rack of Lamb
with spiced sweet potato-yogurt puree, grilled eggplant, and fresh mint pesto
Summer Plater Supper - Sweets
Fresh Peach Shortcake
with whipped cream
Blueberry Cobbler
topped with ginger ice cream
Lemon Cheesecake
topped with fresh raspberry sauce
Chocolate Peanut Butter Pie
topped with salted peanuts
Buttermilk Panna Cotta
with stone fruit compote
Spring Brunch Menu - BuffetSummer Supper Menu - PlatedAutumn Supper Menu - BuffetWinter Hors d'oeuvres Menu
Autumn Supper Buffet - Entrees
Shrimp & Grits
gulf shrimp in a rich bacon broth, served with jalapeno-cheddar heirloom grits
PEI Mussels
in garlic-tomato broth with fresh herbs
Pan Seared Trout
local trout with wild mushrooms, brown butter, lemon, and crispy capers
Glazed Wild Salmon
with maple and mustard, served on a bed of baby kale
Herb Roasted Chicken
with rich pan gravy
Braised Chicken Thighs
cooked in white wine with preserved lemon, olives, and artichoke hearts
Slow Roasted Pork Shoulder
with cider gravy
Grilled Pork Tenderloin
glazed with sorghum, topped with pear chutney
Braised Beef Short Ribs
braised in red wine with mushrooms and herbs
Lamb and Sweet Potato Pot Pie
with citrus-rosemary gremolata
Autumn Supper Buffet - Sides
Arugula and Pear Salad
with pumpkin seeds, goat cheese, and maple vinaigrette
Kale Salad
with ginger-sesame dressing, fresh orange, and toasted almonds
Mac & Cheese
your choice of: classic, green chili-goat cheese, truffle
Cornbread Stuffing
with apples and caramelized onions
Mashed Potatoes
with roasted garlic and crème fraiche
Roasted Fingerling Potatoes
with garlic and thyme
Roasted Sweet Potatoes
glazed with pomegranate molasses
Braised Collard Greens
with smoked tomato, maple and garlic
Rainbow Carrots
with honey mustard glaze
Maple Glazed Brussels Sprouts
with crisp bacon
Spring Brunch Menu - BuffetSummer Supper Menu - PlatedAutumn Supper Menu - BuffetWinter Hors d'oeuvres Menu
Winter Hors d'oeuvres - Savory
Goat Cheese and Apricot Truffles
rolled in toasted pistachios
Baked Brie
with roasted grapes and walnuts
Caramelized Onion Tartlets
with gruyere and fresh thyme
Butternut Squash Bruschetta
served on toasted baguette with fresh pomegranate and rosemary
Pimento Cheese Crostini
topped with pickled local okra
Country Ham Deviled Eggs
topped with pickled green beans
Wild Mushroom Risotto Cakes
with white truffle oil and parmesan
Gulf Shrimp Cocktail
with spicy cocktail sauce and fresh lemon
Smoked Trout Canape
with whipped cream cheese, fresh cucumber and pickled red onion
Mini Potato Latkes
topped with smoked salmon, crème fraiche, and capers
Cheese and Charcuterie Platter
with olives, mustard, dried fruit, and crackers
Seared Scallops
with sweet potato puree and bacon jam
Turkey and Cornbread Meatballs
glazed with cranberry chutney
Fried Chicken Biscuit
drizzled with chipotle honey
Prosciutto wrapped Figs
with rosemary infused balsamic glaze
Empanadas
stuffed with house-made chorizo, olives and goat cheese; topped with chimichurri
Winter Hors d'oeuvres - Sweets
Cranberry Curd Tartlets
with candied tangerine zest
Brown Sugar Cake
with ricotta mousse and cranberry sauce
Salted Caramel Tartlets
with dark chocolate ganache and sea salt
Bourbon-Pecan Pie Truffles
coated in dark chocolate
Assortment of Holiday Cookies