Project Description

First Course (choice of)

SPICED HONEY CHICKEN WINGS
TUMERIC YOGURT

MINI BRUSSEL SPROUT LATKES
DILL CREAM SAUCE

MIXED GREEN SALAD
MIXED GREENS, TOMATO, ONION, CARROTS, MUSHROOMS W/ BALSAMIC VINAIGRETTE

Second Course (choice of)

GRILLED FLANK STEAK
CHIMICHURI, ONION PEPPER KALE SAUTEE, “SMASHED” POTATO

SHRIMP & GRITS
BLACKENED SHRIMP W/ WHITE CHEDDAR GRITS AND GRILLED ASPARAGUS

FALL VEGETABLE PASTA
MIXED VEGETABLES, HOUSE MADE PAPARDELLE, BASIL PESTO CREAM

Third Course

MINI CHEESECAKE
CHOCOLATE GANACHE, FRESH BERRIES

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