SUMMER

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


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


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


third
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


fourth
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