​PANTRY - Menu Options - $75 per person

PASSED HORS D’ OEUVRES (choose three)
Yellowfin Tuna Poke with Spicy Thai Chili Aioli, Scallion, and Crispy Ginger

Marinated Market Radish with Herbed Chevre and Radish Greens

Duroc Pork Belly with Toasted Sesame and a Bourbon-Soy Glaze

Watermelon and Cucumber with Pickled Watermelon Rind and White Balsamic

Pate a Choux with Caramelized Shallot Crema and Crispy Leek

Blue Crab Lollipop with Charred Tomato Aioli and Micro Basil

Beef Carpaccio on a Crostini with Castelvetrano Olive Aioli, Mixed Pickles and Capers

Smoked Blue Cheese on a Crostini with Wilted Grapes and Balsamic Pearls

FIRST COURSE (choose one)
Seasonal Soup (Spring: Leek and Onion Summer: Sweet Corn Bisque Fall: Sweet Potato Winter: Wild Mushroom)

Deviled Egg Trio (Avocado and Bacon, Truffle and Chive, Thai Chili and Garlic)

Market Greens with Black Grapes, Merlot Bellavitano, Roasted Pistachios and Honey Balsamic Vinaigrette

MAIN COURSE (choose one)
Chicken Roulade with Fontina Cheese, Roasted Tomatoes and Kale served with Garlic Mashed Potatoes and Market Vegetables

Perlou with Gulf Shrimp, Italian Sausage, Carolina Gold Rice, Seasonal Vegetables, and Herb Oil

Pork Tenderloin with Pepperoni Sauce, Mac N Cheese, and Market Vegetables

Burgundy Short Ribs with Ricotta Gnocchi, Heirloom Baby Carrots and Brown Butter

DESSERT (choose one)
Strawberry Shortcake with Macerated Strawberries, Vanilla Anglaise, Fresh Whipped Cream and Shortcake Crouton

Chocolate Mousse with Home-made Maraschino Cherries, and Amaretto Caramel 

Seasonal Crème Brulee

Panna Cotta with Whipped Cream Cheese, Graham Cracker Crumble, Candied Walnuts and House Preserves

Bananas Foster with Island Rum Flambé, Sopapilla, and Roasted Cinnamon Ice Cream

Fresh Berry Tart with Vanilla Custard and Fresh Seasonal Berries