Winter Buffet Dinner Menu

Appetizers

• Sweet potato bisque, green apple relish, Benton’s ham crisp

• Mixed green salad, sherry vinaigrette, bleu cheese, dried cherries and candied pecans

• Spinach salad, roasted bell peppers, greek olives, pickled red onions and goat cheese crostini

• Creamy celeriac soup, fried leeks, cider reduction

Starches

• Sweet potato chestnut gratin

• Roasted garlic and rosemary whipped potatoes

• Creamy stone ground grits with goat cheese & herbs

• Grain mustard and dill risotto cakes

• Dried cranberry and walnut rice pilaf

• Buttermilk cornbread  and herb stuffing

• Roasted new potatoes with Vidalia onions

Vegetables

• Brussels sprouts with brown butter and pecans
• Honey roasted carrots and parsnips, fresh thyme
• Haricot vert with caramelized shallots
• Cider glazed baby turnip wedges
• Herb roasted root vegetables
• Roasted baby beets with sherry vinegar
• Braised winter greens
• Apple and celeriac “slaw” tossed in citrus vinaigrette

Main Dishes

• Pan fried chicken breast, shitake mushroom gravy
• Red wine and shallot braised leg of lamb, rosemary jus
• Wood grilled skirt steak, bleu cheese butter, cabernet reduction
• Cornmeal dusted NC flounder with caper lemon butter
• Wood grilled chicken breast with blood orange salsa and citrus jus
• Pan seared salmon filet, apple chutney and cider reduction
• Wood grilled venison loin with dried cherry and apricot relish
• Thinly sliced roast pork loin with pomegranate relish & demi glace

Winter Plated Dinner Menu

Course One

• Roasted onion & green apple soup with Benton’s bacon chip and apple relish
• House smoked sunburst farms trout, romesco sauce , grilled flatbread, pickled red onions
• Brussel sprout leaf and cranberry salad with country ham and cider vinaigrette

Course Two

• Frisee salad, warm bacon vinaigrette, Fuji apples, candied walnuts and lardons
• Fresh arugula, sherry vinaigrette, roasted baby beets, and hazelnut crusted goat cheese
• Baby mixed greens, lemon herb dressing, tangerine segments, currants, diced pear and candied pecan
• Trio of house made sorbet; green grape, pear, blood orange
• Apple and celeriac slaw, preserved lemon, local bibb lettuce and citrus oil

Course Three

• Wood grilled flank steak, whole grain mustard demi glace, fingerling potatoes, asparagus, and crisp shallots
• Pan seared sunburst farms trout, blood orange beurre blanc, stone ground grit cake, haricot vert and citrus salsa
• Wood grilled rack of lamb, sweet potato gratin, sautéed spinach, pomegranate relish and pomegranate demi glace
• Orange and thyme braised beef short rib, stewed white beans, lacinato kale, thyme jus and orange chip
• Pan seared duck breast, dried cherry compote, parsnip puree, braised collard greens, stone fruit demi
• Oven roasted NC grouper, walnut sage pesto,  celeriac puree,  sautéed spinach and preserved Meyer lemon oil
• Ashley Farms chicken breast, dried apricot relish, poultry demi, whipped potatoes and haricot vert

Course Four

• Chocolate cherry bread pudding with cherry port ice cream, vanilla bean sabayon, chocolate sauce
• Whipped lemon curd in a tart shell, toasted marshmallow cream, raspberry coulis
• Apple upside down cake, blackstrap molasses whipped cream, caramel sauce, apple chip