Saturday night, Feb. 1, 2014, the Gourmet Dinner features a beautiful array of exotic flavors and cuisine. This amazing meal is complemented by wines selected specifically for each course. The dinner menu has been finalized, and our wine experts have put much thought and effort into choosing the accompanying wines.


Gourmet Dinner Menu

First Course 
Amuse-bouche Trio: 
Beet Ravioli    
Cured Crab Salad on Cucumber
Smoked Trout with UGA Caviar
Wine: 2012 Regis Minet Pouilly Fume

     Second Course
      Shrimp Timbale with Vegetable Garnish
     Wine: 2009 Russolo Doi Raps
    Third Course
  Kale Salad with Lardon Candied Pecans & Mustard Vinaigrette
  Wine: 2012 Scribe Pinot Noir
   Fourth Course
   Pork Tenderloin with Fruit Chutney, Polenta with Multicolored Honey- Glazed Carrots
   Wine: 2010 Tommasi Ripasso Valpolicella
   Fifth Course
   Cheeses chosen by Russel Stalvey with Center Stage Catering:
   Aged Goat Cheese “Crottin”
  Shropshire Blue
  San Joaquin Gold Farmstead
  Wine: Rare Wine Company Stratford Hall Madeira Special Reserve Lee Family
   Sixth Course
   Dessert by 5 & 10
Chocolate Ganache Tart with Brandied Cherries and Candied Hazelnuts by Mike Sutton of 5 & 10
   Wine: NV The Black Chook Sparkling Shiraz


Sunday morning, Feb. 2, 2014, the Sunday Brunch menu has been finalized.


Sunday Brunch Menu

Individual Lobster Pot Pie

Omelet Station

Belgian Waffle Station

Shrimp and Grits Station

Main Buffet

Carved Turkey
Truffled Eggs
Smoked Salmon with Sour Cream, Chives, Capers, Chopped Egg
Oven Baked French Toast with Chocolate-Hazelnut Filling
Spiced Bacon
Baked Cheese Grits
Oven Roasted Potatoes
Fresh Fruit Display
Variety of Scones and Biscuits
Homemade Cheese & Sweet Potato Biscuits
Breakfast Breads & Assorted Bagels


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