Ratcliffe On The Green

fresh tomato soup pureed with garlic, onion and tega hills basil finished with cream

Baucom's grass fed short rib braised in plum wine and sake glazed with a Korean barbecue sauce with stir-fried grateful growers shiitake mushrooms with Tega hills pea shoots

fried green tomato and ashley farms duck confit napoleon finished with a corn and cream reduction

Hoffman farm sweet potato beignets dusted with powdered sugar served with a caramelized onion butter

Hudson Valley duck foie gras infused in a grateful growers farm egg and cream custard topped with a caramelized basil sugar served with a timbale of sweet potato ragout and mixed Tega hills micro greens

Anson mills black truffle grits topped with apple orchard farm mild Tamworth pork sausage finished with sunny side up quail egg

Laura channel goat cheese and baby spinach roasted shallot and Dijon vinaigrette

Tega hills mixed greens, smoked bacon, candied walnuts and balsamic vinaigrette

a choice center cut filet served with turned vegetables finished with a bacon and Linwood gardens rosemary sauce

fresh coastal shrimp tossed with Andouille sausage, Bermuda onion and sweet pepper deglazed with sherry served over white cheddar cheese Anson mills grits

half of an all natural free range Ashley farms (red farm chicken) dusted in Linwood gardens herbs and slow roasted, served with sauteed farmers market vegetables

grateful growers farm pastured bone in frenched pork chop accompanied with fresh wilted spinach, sweet southern succotash finished with a pinot noir and roasted shallot demi-glace

sauteed Carolina beach flounder dipped in grateful growers eggs and cream and seasoned flour served with haricot vert and parisienne potatoes finished a lemon parsley butter

fresh ashley farms rabbit saddle stuffed with spinach and goat cheese wrapped with grateful growers farm bacon served with rabbit confit over anson mills black truffle grits drizzled with a natural rabbit jus

a pan-seared magret duck breast served over roasted fingerling potatoes and laughing owl farm asparagus finished with a roasted shallot demi-glace reduction