SNACK BOARDS (Select One)

Classic Harvest Board
Aged cheddar, brie, fig jam, apple slices, candied pecans, crackers, honey drizzle

Southern Comfort Board
Pimento cheese, pepper jelly, pickled vegetables, crackers, deviled egg dip with seasonal crudités

Mediterranean Board
Hummus, whipped feta, marinated olives, roasted red peppers, pita chips, cucumber

Autumn Charcuterie Board
Selection of artisan cheeses, cured meats, honeycomb, spiced nuts, dried fruit, crackers

HORS D'OEUVRES

• Bacon-wrapped dates with goat cheese

• Wild mushroom and gruyere tartlets

• Butternut squash crostini with ricotta and sage

• Prosciutto-wrapped asparagus

• Arancini with marinara

• Apple and brie phyllo bites

• Caprese skewers with balsamic glaze

• Stuffed mushrooms with herbs and parmesan

STARTERS (Select One)

Salads:

• Autumn harvest salad: mixed greens, roasted butternut squash, goat cheese, candied pecans, apple slices, maple vinaigrette

• Wedge salad: iceberg, bacon, cherry tomatoes, blue cheese crumbles, buttermilk ranch

• Brussels sprout and kale salad: shaved Brussels sprouts, kale, parmesan, toasted pumpkin seeds, lemon vinaigrette

• Classic Caesar: romaine, house-made dressing, parmesan crisps

Soups:

• Roasted butternut squash soup with crème fraîche and crispy sage

• Creamy wild mushroom soup with truffle oil

• Creamy tomato basil soup with garlic crostini

• She-crab soup (premium pricing)

MAINS (Select One)

Poultry:

• Herb-roasted chicken with pan jus and fresh thyme

• Maple-glazed chicken thighs with Dijon and rosemary

• Pan-seared duck breast with cherry-port reduction (premium)

Beef:

• Braised short ribs with red wine reduction (premium)

• Pan-seared ribeye or NY strip with herb butter (premium)

• Coffee-rubbed filet mignon (premium)

• Beef tenderloin with mushroom demi-glace (premium)

Pork:

• Pecan-crusted pork tenderloin with bourbon-maple glaze

• Apple cider-brined pork chops with apple compote

• Herb-roasted pork loin with fig jam glaze

Seafood:

• Pan-seared salmon with brown butter and sage (premium)

• Seared scallops with butternut squash puree (premium)

Vegetarian:

• Butternut squash ravioli with brown butter sage sauce

• Wild mushroom risotto with parmesan and truffle oil

• Eggplant parmesan with fresh mozzarella and basil

SIDES (Select Two)

Starches:

• Garlic mashed potatoes with chives

• Truffle mac and cheese (premium)

• Creamy stone-ground grits

• Herb-roasted fingerling potatoes

• Sweet potato casserole with pecan streusel

Vegetables:

• Roasted Brussels sprouts with bacon and balsamic

• Honey-glazed carrots with thyme

• Roasted green beans with toasted almonds

• Sautéed broccolini with garlic and lemon

• Maple-roasted root vegetables (carrots, parsnips, turnips)

• Creamed spinach with nutmeg

• Roasted acorn squash with brown butter

DESSERTS (Select One)

• Apple crisp with vanilla ice cream

• Pumpkin cheesecake with gingersnap crust

• Spiced pear tart with caramel sauce

• Pecan pie bars with bourbon whipped cream

• Chocolate lava cakes with vanilla ice cream

• Crème brûlée with seasonal spices

• Brown butter blondies with sea salt

Notes:

• Items marked (premium) may increase final pricing

• All menu items can be adapted for dietary restrictions

• Menus change seasonally to reflect the freshest ingredients