Amuse Bouche

• Tomato-Garlic Bruschetta

Choice of First Course

• Vegetarian Potato and Leek Soup
  with chive oil and truffle croutons

• Shrimp and Grits
  shrimp poached in chardonnay and lemon, with Woodson's Mill creamy grits, smoked Roma tomato confit, and fresh arugula

• Mushroom and Caromont Chevre Tart
  with a herbed aioli

• Smoked Duck Springroll
  with pickled Kohlrabi and sweet Thai Chilis

• Blackened Sea Scallops
  with avocado puree, and citrus supremes

House Salad Course

• House Mixed Greens
  with our ginger-soy house dressing, peanuts, apples, cucumbers, and tomatoes

Choice of Entrees

• Pan Roasted Jumbo Lump Crabcakes
  with sweet coleslaw, herbed basmati rice and house remoulade

• Grilled Beef Tenderloin
  with aged Cheddar potato soufflé, roasted white asparagus, and demiglace

• Grilled Lemon-Dill Chicken Breast
  with a spring pea, feta and olive salad, crispy chickpeas, and tzatziki

• Vegetarian Garden Risotto
  with crispy leeks, basil pistou and fresh arugula

• Seared Duck Breast
  with mushroom braised escarole, wild rice pilaf and cranberry glaze

• Pan Seared Halibut
  with saffron couscous, blistered shishitos, and citrus crème fraiche

Choice of Desserts

• Gearhart's Flourless Chocolate Torte

• Trio of Granita in a Brandysnap Cup

• Coconut Kahlua Panna Cotta

• Lemon Tart with Meringue