Menu
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) |