Foraged Along the Way

Menu

• Hors d'Oeuvre
  • Georgia Goat Cheese with Garden Jalapeño Jam
  • Maryland Beef Tenderloin with Caramelized Georgia Onions, Artisanal Brioche, Creamed Wild Mushrooms, and Summer Truffles
  • Lake Meadow Naturals Farm Doro Wat–Stuffed Hen Egg
  • Virginia Rabbit Terrine with New York Foie Gras Biscuits and North Carolina Blueberry–Habanero Reduction
  • Salt-Roasted North Carolina Beets with Whipped Housemade Goat Cheese, Rye Crostini, and Lemon–Caraway Dressing
• Dinner
  • Florida Line-Caught Pickled Fish with Georgia Onions, New York Seasonal Greens, Georgia Peanuts, Micro-Cilantro, and Curried Pickling Vinaigrette
  • Clammer Dave’s Shrimp, Oyster, and Clam Minestrone with Early Summer Beans, Waterkist Farms Heirloom Tomatoes, and K’s Backyard Lemon Verbena Pasta
  • Tandoori Spiced–South Carolina Quail with Maryland Blue Crab, Smoked Georgia Onion Flan, Cilantro Pistou, and Berry–Tamarind Chutney
  • Pennsylvania Lamb with Anson Mills Antebellum Grits, English Peas, and Cabernet–Lamb Demi-Glace
  • Roasted South Carolina Pork Loin with Pickled North Carolina Cherry Marmalade, Georgia Sweet Onion Soubise, and Housemade Guanciale
  • Georgia Peach Tarte Tatin with Florida Wildflower Honey–Green Tea Ice Cream and Lavender–Pecan Tuile 
  • A selection of local beer, small-batched spirits, and wines will be served with this dinner.