with a goat cheese and calvados creme fraiche

with goat cheese, cherry tomatoes and house vinaigrette with crostini

topped with Point Reyes Bleu Cheese and balsamic walnuts in a rosemary vinaigrette

in a charred vine-ripened tomato, white wine and herbed garlic broth

with horseradish vinaigrette and shaved parmesan

deep fried with sweet and sour apricot sauce and wasabi creme fraiche

with sweet potato chips, olives, and tomatoes

with cracked pepper spiced bleu cheese dip

with roasted beets and goat chees in a red wine reduction

served over whipped potatoes with roasted asparagus, wild mushrooms and red wine jus

pan-seared with lemon brown butter and served over stone-ground corn grits and roasted asparagus spears

over sharp cheddar, braised greens, macaroni and cheese with a shallot, horseradish jus

over sweet potato souffle topped with a vidalia onion, apple, and walnut relish

served over bacon braised collard greens with roasted sweet corn pudding and mushroom-herb broth

over stone ground corn grits with sauteed peppers and onions in spicy shrimp broth

with Ginger Whipped Cream

Chef's Seasonal Selection

with Cinnamon Ice Cream