First Course

Assorted Small Tastes From The Kitchen

Second Course

Local Blue Crab Cakes With Arugula and Parmesan Salad

Pan Seared Sea Scallops With Roasted Baby Carrots, Whipped Ricotta, Pea Tendrils, and Lemon Butter

OR

*Additional Appetizer With Limited Availability

* James River Roasted Oysters on the Half Shell Topped with Caper-Herb Butter

Third Course

Davis Spring Tomato Bisque Over Sautéed Georgia Shrimp

OR

Purée of Asparagus Soup Over Tanglewood Farms Smoked Chicken and Mustard Crème Fraiche

Fourth Course

Mixed Organic Greens and Fresh Herbs with FL Blueberries, Ricotta Salata Cheese, and a Light Herb Vinaigrette

Fifth Course

Filet of Local Flounder With Roasted Trumpet Mushrooms, Shallot Truffle Butter, and a Spinach-Goat Cheese Torte

OR

Bay Spiced Filet of American Red Snapper and Georgia Shrimp With Low Country Hash with Kielbasa, and a Sweet Corn Pudding

OR

*Additional Entree With Limited Availability*

* Duck Confit on a bed of Arugula, Parmesan, Hazelnuts, and Currants

OR

*Additional Entree With Limited Availability* 
   *Soft Shell Crab Season In Savannah*   *Fresh Daily*

* Local Soft Shell Crab Lightly Dusted in a Seasoned Cornmeal Flour and Pan-Fried, Served with a Sesame Peanut Cucumber Slaw and Topped with Lemon Butter

Sixth Course

Pepper Crusted Aspen Ridge Beef Tenderloin, Buttermilk Mashed Potatoes, Green Beans, and Madeira Cream Sauce

Seventh Course

Lemon Pound Cake with Local Strawberries and Honey Cream