The Chef suggests you choose one selection from each of the four categories of the menu.
I

Brasstown Beef Tartare
Bel Fiore Raddichio, Quail Egg Yolk, Dandelions, Mushroom “Chicharonnes
Roasted Fall Squash
GA Pecans, Asian Pears, Smoked Duck Breast, Hickory Oil, Pomegranate Molasses
Garden Beets
Hot Smoked Sunburst Trout, Sunburst Trout Roe, Yogurt
Tuna Tataki
Charred Eggplant, Sunflower Shoots, Tahini, Cilantro, Toasted Pepitas, Yogurt
II

Sunchokes
Crispy, Puree, Roasted, Confit Egg Yolk
Lamb Putanesca
Olives, Saffron Tagliatelle, Parmesan
Oyster Stew
Celery, Leeks, Crispy Polenta
Georgia Quail
NC Grapes, Celery, Spiced GA Walnuts, CK Herb Goddess Dressing, Raceway Lettuces
III

Roasted Squab
Brown Butter Grits, Redeye Gravy, Brussels Sprouts
Ratatouille Braised Pork Osso Bucco
Roasted Spaghetti Squash, Crispy Eggplant
Braised Brasstown Short Ribs
Sweet Potatoes, Arugula, Agro Dulce Jus
IV

Biscuit Beignet
Milk Chocolate, Hazelnut, Carringer Farm Raspberry, Marshmallow Ice Cream
Apple Financier Tartlette
Green Hill Cheese, Walnut, Foster’s Sauce, Brown Butter Ice Cream
Pumpkin Spice Eclair
Pumpkin Cream, Fall Figs, Pawpaw Ice Cream
Kenny’s Farmhouse Kentucky Rose Cheese
Ale Honey Mustard, Pretzel Crostini, Onion Jam