For The Table Flashcards
Deviled Egg Tasting
Classic
Pork Rillette
Truffle
Biscuits & Jam
-Jams-
Tomato
Bacon
Ginger peach
-Biscuits-
Pepper
Cheddar
Chive
Hot Chicken
6 wings served with cornbread milk
Crispy Scallop & Shrimp Dumpling
Scallop & shrimp stuffed dumplings with a Green Tomato Chutney
Black-Eyed Peas Falafel
Black-eyed peas puréed and hand formed into a ball, flash fried to a golden brown and served with a fava bean pesto.
Confit Duck Fried Ravioli
Ravioli stuffed with duck and house made ricotta, with a tomato fennel sauce and shaved parmesan
Shrimp & Grits
4-5 shrimp over
Smoked cheddar grit cake
Collard greens
Mustard butter
Chicken & Waffles
Hand formed chicken over 3 waffles with a blackberry jam and local honey
Octopus Taco
Fried octopus served with Tennessee caviar (a veggie medley)
Lobster Mac & Cheese
Pasta with cheddar cheese base and white truffled bacon
Fried Okra
Fried okra served with a red pepper tomato relish
Gnocchi
Gnocchi served with Brussels sprouts, parsnips, Cremini mushrooms and topped with shaved parm
Cornmeal Carolina Trout
Trout lightly battered with cornmeal, flash fried to a golden brown and served with a wilted spinach salad, potato croutons and a sorghum sherry drizzle
Roasted Local Chicken
Local chicken roasted with the skin on and served with succotash, grilled tomatoes, confit baby potatoes and a truffle pan gravy
Pork & Beans
Bone-in bourbon cooked pork chop served with white beans, braised pork belly, greens and a tomato vinaigrette
