Chatham County Rabbit
Served with carrot jam & king oyster mushroom prosciutto, sunflower seeds, mustard, vegetable ash
Verjus Compressed Local Apple
Served with vanilla creme fraiche celery, port, walnut, radish
Citrus Cured Flounder
Served with parsley financier & octopus terrine garlic, brussels sprouts, lemon, castelvetrano olives
Brown Sugar Roasted Pumpkin Soup
Served with spiced bread nutmeg, yogurt, sherry, buttermilk

Four Spice Cured Veal Breast
Served with celery root & confit lemon leek, caper, raisin, cipollini
Butter Braised Sunchokes
Served with fearrington honey & hazelnuts vanilla, beech mushrooms, madeira, watercress
Pistachio Crusted Monkfish
Served with roasted kaboscha squash & brown butter rutabaga, caraway, mustard, black pepper
Seared Foie Gras
Served with duck fat confit potato & brandy prune, orange, thyme, green onion

Striped Bass
Served with truffle purée & caramelized caviar velouté buckwheat, salsify, muscadine grape, oyster mushroom
Beef Bavette
Served with caramelized cauliflower & honey hazelnuts kale, pearl onions, abalone mushrooms, white port
Heritage Farms Pork Tenderloin
Served with chestnut & cognac apple, sage, butternut squash, yellow beet
Butter Poached Lobster
Served with chanterelles & almond glass turnip, vanilla, daikon, sea beans
Smoked Bacon Wrapped Pheasant
Served with hearts of palm & pomegranate brussel sprouts, medjool date, pearl barley, kale
Salt Baked Beets
Served with yogurt espuma sherry, thyme, olive oil, watercress

Roasted Pear Ganache
Served with toasted brioche & bosc pear sorbet muscat, hazelnut, thyme, praline
Ginger & Cardamom Custard
Served with parkin ice cream yogurt, sunchoke, pineapple, ash, ginger
Whipped White Chocolate
Served with milk ice cream & chocolate shortbread cocoa nib, tainori dark chocolate, milk crumble, mexican mint
Valrhona Cour de Guanaja
Chocolate souffle hot chocolate sauce, whipped cream
Artisan Cheeses
Housemade chutney, apricot, oatmeal bread