MARCH 10 – MARCH 28 DINNER MENU
This menu is served in the Main Dining Room and at the Chef’s Table Thursday – Saturday night. The menu changes every month, so check back often.
$50/person CASH OR CHECK ONLY (does not include tax or gratuity) Please let us know if you are a vegetarian when making your reservation.
Tender Wheat Berries with SoCo farmhouse egg, sweet potato, red onion, thyme, whipped Holly Grove Farms goat cheese, and chili-sorghum vinaigrette
Seared Mid-Rare Verlasso Salmon with sea-salt and herbs, fried capers and sweet ginger purée
Pan-Seared Gnocchi with rich chicken dashi, seared Hen of the Woods mushrooms and shaved black garlic
SoCo Egg & Roasted Tomato Fritatta with garlic-creamed kale, and wheat berry & herb slaw
Farmhouse Pot Pie with new potatoes, carrots, golden raisins, and olives
Sorghum Crème Brûlée
Chef’s Selection of Cheeses with almond shortbread, and dried fruit mostarda