Appetizers:

Beer and Cheese Fondue, Artisan Pretzel Bread

Assorted Bruschetta and Spreads

Turkey Meatballs – Ground Turkey mixed with fresh herbs and tossed with Tomato Bacon Jam

Trout Dip – Ducktrap River Smoked Trout, Olive Oil, Horseradish, and House-Made Wheat Thins

Tomato Basil Mozzarella Skewers – Fresh Mozzarella stacked with Roma Tomatoes and Fresh Basil

Entrees:

Carving Station:  Shoulder Tenderloin with a Cognac Peppercorn Sauce

Chicken Confit w/ Shitake and Crimini Mushroom Cream Sauce

Shrimp and Grits with a Tomato Buerre Blanc

Andouille Sausage with Creole Sauce and Dirty Rice

Sautéed Green Beans with Garlic

Barley Parmesan Risotto

Tavern Salad – Cool Mixed Greens, Sweet Potato, Parsnip, Quinoa, Asiago, Spiced Seeds and Coriander Lime Vinaigrette

Dessert:

Chocolate Cake with Jack Daniel’s Pecan Sauce

Classic  Crème Brûlée with Madagascar Vanilla Beans and  Crispy Sweet Crust

Honey Bread Pudding with a Honey Bourbon Cream Sauce