Fall Buffet Dinner Menu

Appetizers

• Butternut squash bisque, coriander cream, apple chip

• Mixed greens salad, roasted pumpkin vinaigrette, dried cherries, candied walnuts and fried sage

• Baby arugula salad, cider vinaigrette, golden raisins, Henderson county apples, julienned celeriac and parsley

• Creamy wild mushroom soup, sherry, crisp shallots

Starches

• Fingerling potatoes tossed in grain mustard

• Stewed black eyed peas

• Roasted sweet potatoes & caramelized onions

• Farro, dried cranberries, pumpkin and pecans

• Roasted garlic & chive whipped Yukon gold potatoes

• Curried mashed sweet potatoes

• Cornbread, acorn squash and scallion stuffing

• Apple & sage spoon bread

• Bleu  and gruyere cheese potato gratin

Vegetables

• Kale braised with white wine & Vidalia onions

• Braised, southern style collard greens

• Roasted acorn squash with poblano pepper

• Creamed swiss chard

• Wood grilled squashes with lemon & dill

• Baby green beans with brown butter

• Wood grilled asparagus tossed in lemon vinaigrette

Main Dishes

• Wood grilled salmon filet, roasted red pepper coulis, crisp leeks

• Sliced turkey breast, apple & apricot chutney, cider reduction

• Wood grilled skirt steak, rosemary butter, red wine reduction

• Pan seared grouper, orange reduction, sage & walnut pesto

• Buttermilk fried chicken breast, shitake mushroom & cracked pepper gravy

• Roasted pork loin, cranberry chutney, cranberry juice reduction

• Wood grilled chicken breast, roasted red grapes, grape chicken jus

• Orange & rosemary braised beef short ribs, citrus gremolata

Fall Plated Dinner Menu

Course One

• Butternut squash bisque, sage crème fraiche and apple chip

• Wood grilled quail, sautéed kale, roasted grapes and cider reduction

• Roasted pumpkin soup, coriander cream and pecan tuille

• Pan seared sea scallop, glazed carrot puree, brussel sprout succotash, pickled cranberries and bacon vinaigrette

Course Two

• Frisee salad, warm bacon vinaigrette, Fuji apples, candied walnuts and lardons

• Spinach salad, granny smith apples, golden raisins, bleu cheese and cider vinaigrette

• Trio of sorbet; cranberry, quince, fig

• Meadowcreek dairy’s mountaineer cheese, pear mustard relish and grilled baguette

Course Three

• Wood grilled Ashley farms chicken breast, butternut spaetzle, braised collards, grain mustard poultry demi

• Seared pork loin, cranberry chutney, sweet potato gratin, sautéed spinach crisp leeks

• Cornmeal dusted NC flounder, stewed French lentils, braised red cabbage and dill mustard aioli

• Wood grilled strip steak, bleu cheese butter, herb roasted fingerling potatoes, haricot vert, caramelized red onion

• Pan seared duck breast, acorn squash puree, stone ground grit cake, broccoli rabe, wood grilled pear, demi glace

• Pan seared sunburst farms trout, cornbread sage stuffing, braised kale, orange beurre blanc

• Wood grilled venison leg, parsnip puree, roasted asparagus, stonefruit chutney, demi glace

Course Four

• Pumpkin spice cake, cardamon whipped cream, toasted pumpkin seeds, blackstrap molasses

• Apple crisp with salted caramel ice cream

• Fig and sweet goat cheese tart with raspberry syrup, candied walnuts

• Butternut squash cheesecake, rosemary crème anglaise, apple chip