Seven Course Chef Tasting Inspired by Southern Appalachian Dishes and Ingredients
Tomato and Cucumber Salad
Heirloom Tomatoes and Fresh Cucumbers Lightly Marinated and Stacked with Vidalia Onion and Fresh Watermelon Chipotle Vinaigrette
Fried Green Tomatoes and Crab
Tempura Fried Green Tomatoes with Goat Cheese, Roasted Red Pepper Remoulade, Jumbo Lump Crab, and Red Pepper Jelly
Pan Seared North Georgia Trout
Served with Sun Grilled Peach Fritter, Braised Greens, and Bacon Jam
Shrimp and Grits
Smoked Tomato Grits with Gulf Shrimp, Hickory Smoked Sausage, Blue Cheese and Chipotle Broth
Grilled Pork Tenderloin
Spicy Marinated Pork Tenderloin with Okra, Tomatoes, Sweet Corn Cream, and Balsamic Reduction.
Slow Braised Beef Short Rib
Roasted Garlic Mashed Potatoes and Coca-Cola BBQ, Wild Harvested Mushrooms, and Green Apple and Cherry Slaw
Not-So-Traditional Banana Pudding
A new twist on the classic southern dessert. Banana Custard served in a Vanilla Wafer Cup with Chocolate Hazelnut Sauce and Pretzel Crumble.