because, truly, all flavor comes from the soil

passed hors d’oeuvres
Red Pepper & Okra Beignet, Remoulade

Chilled Melon Gazpacho, Pickled Pepper, Vanilla

Portobello Mushroom, Cauliflower Mousse,
Pine Nut Agrodolce


Eggplant Carpaccio, Toasted Pecan, Sorghum, Dates, Apple,
Spicy Greens, Mint & Basil


Roasted Delicata Squash, Canoe Rice Risotto, Sauce Verte,
Toasted Almonds

Mushroom, Quinoa, & Roasted Onion Stuffed Collards,
Whipped Yukon Potatoes, Red Pepper Puree

Roasted Mushroom & Onion Pot Pie, Fennel “Cream”, Carrot Sauce


Blueberry & Orange Cake, Whipped Orange Curd

Lemon Poppy Seed Cake, Coconut Buttercream,
Pink Peppercorn Jam

Mini Strawberry Milkshake, Coconut Powder

This menu was designed for a combination of plated courses and family-style entrees. All our menus can be adjusted for plated, family style, buffet or combination service.

Grant Buchanan