Menu

Reception: Canapes

Lacquered BBQ Pork Belly

Nashville Hot Chicken and Waffle

Homemade Pimento Cheese

Boudin Balls

Dinner Course Menu

Salad of beets, figs, praline pecans, honey, and kimagure blue cheese

Creamy pumpkin soup with cinnamon croutons

Blackened Catfish and grits, sauté komatsuna, mushrooms, corn maque choux​

Beef twice:
Oven roasted beef tenderloin, beans, bacon in teriyaki
Marinated BBQ pulled rib cabbage, garlic potato gateau

Classic bread pudding, bourbon-vanilla, Jack Daniel ice cream

Vegetarian Course Menu (Not pictured)
Salad of beets, figs, praline pecans, honey, cranberries

Pumpkin-coconut soup with roasted artichokes

Fricassee of wild mushrooms, sauté komatsuna, soy milk, tomato sofritto​

A walk through the garden: Green garden risotto

Seasonal fruits with strawberry sugar and jelly​

Menu designed in collaboration with LaTonya Whitaker of Soul Food House.

---

Wines

Sparkling
Korrorook Brut Cuvee NV (AWines)
Lighter/Other Whites
Chalk Hill Estate Sauvignon Blanc 2015 (Orca International)
Chardonnays
Bread & Butter Chardonnay 2016 (Grape Off)
Light / Medium-bodied Reds
Bread & Butter Pinot Noir (Grape Off)
Full-bodied Reds
689 Cellars Submission Cabernet Sauvignon 2016 (Iconic Wine Japan)