producing the flavors at the height of the year with vitality

passed hors d'oeuvres
Toasted Challah, Whipped Butter Bean Ricotta,
House Smoked Salmon

Chilled Melon Gazpacho, Pickled Pepper, Vanilla

Peachtree Farms Pork Belly, Farm Greens, Vietnamese Caramel, Pickled Carrot

Country Pate, Balsamic Fig Jam, Crouton, Pickled Mustard Seed, House Pickles

Peachtree Farms Lettuce Mix, Shaved Farm Vegetables, Ricotta Salata, Toasted Walnuts, Grilled Citrus Vinaigrette

Corn & Quinoa Crusted Chicken, Warm Vegetable Salad, Potato Confit & Green Goddess Vinaigrette

Griddled Salmon Filet, Black Eyed Pea, Mushroom & Zucchini Ragout, Peachtree Farms Tomato Jam, Balsamic Vinegar

Wild Mushroom Polenta Cakes, Roasted Carrots, Farm Squash,
Carrot Puree, Fresh Herbs

Honey Ricotta Tartlet, Roasted Fig,
Pistachio, Caramel

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