MENU & FEATURED WINES

Saturday night, Jan. 31, 2015, 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 not yet been finalized, check back for updates.

2015 Menu Coming Soon! Sample 2014 Gourmet Dinner Menu below:
 


 

 

2014 Gourmet Dinner Menu

First Course 
Amuse-bouche Trio
Beet Ravioli
Cured Crab Salad on Cucumber
Smoked Trout with UGA Caviar
Wine: 2012 Chotard Sancerre, Regis Minet Pouilly Fume
 
     Second Course
      Shrimp Timbale with Vegetable Garnish
     Wine: 2009 Russolo Doi Raps
 
    Third Course
   Kale Salad with Lardon Candied Pecans and 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
Reypenaer
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. 1, 2015 Brunch. Our 2015 Sunday Brunch menu has not yet been finalized. Check back for updates.

2015 Menu Coming Soon! Sample 2014 Sunday Brunch Menu below:


 

 

2014 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 and Sweet Potato Biscuits

Breakfast Breads and Assorted Bagels