lightly fried and tossed with sauteed tomatoes, kalamata olives, pesto, and parmesan. served with a roasted garlic-chili aioli

eiffel tower triple cream and a daily cheese served with pears, grapes, dried fruit, crackers, cornichons, and a caramelized onion-garlic compote

grilled chicken kabobs, lemon hummus, olives and grilled pita bread

crisp tart with cremini mushrooms, goat cheese, and caramelized red onions. served with a timbale of roasted red and gold beets in a walnut vinaigrette

arugula and romaine tossed with great hill blue cheese vinaigrette, grilled grapes, bermuda onions, roasted pistachios and drizzled with a white balsamic vinegar reduction

mixed greens, grape tomatoes, pumpernickel croutons, shredded carrots, beets, and fennel. choose from dijon-balsamic vinaigrette, creamy feta dressing, carrot-bacon dressing, or extra virgin olive oil and aged balsamic vinegar

coriander and brown sugar cured grilled salmon fillet over anson mills carolina gold rice with caramelized cauliflower and sesame citrus emulsion

porcini mushroom and herb crusted pork tenderloin, grilled and topped with sauteed artichokes, onions, haricot verts and prosciutto. drizzled with vermouth vinaigrette served with whipped parmesan polenta

grilled 8 ounce filet topped with great hill blue cheese compound butter and artichoke fritters. served with roasted yukon gold potatoes and haricots verts tossed in whole grain mustard vinaigrette

smoked duck and roasted shallot raviolis in an ancho chili duck consomme with peppery wilted greens, roasted fennel, and carrots

piedmont grown heritage organic chicken with carrots, new potatoes, leeks, asparagus, haricots verts,& turnips in a creamy b & b flavored veloute with a classic french pate brisee crust

4 ounces of seared rare chilled yellowfin tuna, wasabi creme, cucumber relish, roasted shitake mushrooms, cilantro microgreens, won ton crackers. served with szechuan noodle salad

fresh butternut squash cannelloni with swiss chard and leeks in a sage cream sauce