Plated Dinner

Scottish smoked salmon with caper-dijon Neufchatel, kalamata olive, & fresh dill, served on a toasted rye canapé

Hand-breaded fried chicken bites served on a buttermilk waffle canapé topped with tabasco aioli & drizzled with maple syrup

Panko-encrusted creamy goat cheese, clover honey, & ground pink peppercorns, served over a lemon-tarragon aioli

Mixed field greens, cucumbers, radishes, cherry tomatoes, carrots, & house red wine vinaigrette

Mojo-marinated grilled airline chicken breast topped with a goat cheese medallion served over roasted garlic mashed potatoes & grilled asparagus

Gulf Coast shrimp in a bacon-tomato étouffée sauce, served over stone-ground white cheddar grits & spicy braised collard greens

Seasoned & grilled eight-ounce flat iron steak topped with house-made bacon-onion jam, served with fresh rosemary roasted potato medley & herb-buttered broccoli florets

Creamy dark chocolate-hazelnut panna cotta served with house-made brandied cherry sauce