Hors d’oeuvres
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pork belly w. smoked rhubarb jam

roasted corn & gruyere bread pudding

fried oysters w. pepper relish

wood grilled vegetable platter w. leek ricotta dip & paprika thyme crackers

Dinner

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beef shortribs w. stone ground grits

wood roasted chicken w. rye whiskey glaze

local green salad w. apples, pickled leeks & cider vinaigrette

smoked green beans

coriander mustard potato salad

buttermilk biscuits

Desserts
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caramelized apple tart w. vanilla bean whipped cream

chocolate stout cake