The Chef suggests you choose one selection from each of the four categories of the menu.
Flounder Crudo
Saturn Grape Vinaigrette, Scuppernongs, Concords, Sunchoke Chips, Tarragon
Joyce Farms Chicken Scrapple
Soft Boiled Quail Egg, Benton’s Country Ham, CK Rosemary Sorghum Syrup, CK Sage Flowers
Smoked Turkey Tortilla Soup
Black Eyed Peas, Poblano Avocado Puree, Masa Dumpling, Sweet Potato Chips, Corn, Cotija
Braised Carolina Bison Oxtail
Blue Barley Fazzoletti, Sweet and Salty Pears, Walnuts
Shaved Beet Salad
Baby Kale, Goat Lady Chevre, Cranberry Vinaigrette, Toasted Pumpkin Seed Granola
Duck Boudin
Blue Jarrahdale Squash Puree, Ck Apple Chow Chow
Braised Heritage Pork Collar
Black Oat Spaetzle, Braised Cabbage, Beer Mustard Jus
Grilled Barley – Miso Short Ribs
Charred Treviso, Fall Squash Pavè, Cuisson
Seared Diver Scallops
Sour Corn, Smoked Cauliflower Puree, Shaved Radishes, Middlin Cakes, Heirloom Tomato – Shiso Sauce
Sweet Potato Pie
Carringer Farm Sweet Potato, Sage and Cayenne Crust, Candied Bacon, Warm Meringue, Pepita Butter,
Compressed Pear, Maple Hazelnut Ice Cream
Apple Foster Cheesecake
Almond Crust, Caramelized CK Apple, Pecan Praline Crunch, Rum Granita
Twix Bar Cake
Shortbread Cake, Spiced Chocolate Mousse, Candy Crack, Orange Caramel, Cranberry Sorbet
Goat Lady Dairy Lindale Cheese
Gouda Cheese, Duck Fat Walnuts, House Made Concord Grape Jelly, Butter Toast
