| Appetizers / Small Plates Backyard Summer BBQ Starters Devilled Eggs with arugula and candied pecans Gulf Pink Shrimp stone ground white corn grits, country ham, sherry tomato pan sauce Slow Smoked Chicken Wings blue cheese and buttermilk~ herb aioli Grilled Artisan Sausage Trio pickled vegetables, country bread, whole grain mustard Acadian Alligator Ribs cayenne honey glaze, watermelon ~sweet corn relish “New” Brunswick Stew roasted rabbit, forest mushrooms, potatoes and corn Wood Roasted Peaches homemade ricotta, aged balsamic, fresh basil Salads Mixed Field Greens shaved farm veggies, local chevre, champagne herb vinaigrette Marinated Heirloom Tomatoes roasted shallots, arugula Wood Grilled Caesar chopped farm eggs, blue cheese, crispy okra Pickled Red Cabbage black-eyed peas, bacon baked cornbread Pit Fired with hickory, oak and local fruit woods Whole Hog, Shoulders or Hams pulled North Carolina Style Local Farm Chicken brined, rubbed and loved Country Style Spareribs Kansas City Slather Baby Back Ribs lean and mean Whole Aged Bone-in Rib-Eye Argentine chimichurri Double Cut Pork Chops peach~ honey BBQ Wood Grilled Tri-Tip “Californication” mushroom steak sauce Bone-in Veal Loin pistachio gremolata Black and Blue Flank Steak crab Piri Piri Peppered Ahi Tuna apple chili vinaigrette Wild King Salmon green tomato salsa Sea Scallops la Chapa pickled vegetable relish Seasonal Fish Fixins Southern Style Corn Bread
Local Seasonal Vegetables
Country Cole Slaw
Pit Baked Beans
Wood Charred Olathe Sweet Corn
Chili Grilled Sweet Potatoes
Forest Mushrooms with bacon, sherry, thyme
Crispy Okra
Roasted New Potatoes
Braised Collard Greens
Stew Black-eyed peas Sweets Seasonal Fruit Crumble hand cranked ice cream Wood Roasted Bananas Pudding Smores Chocolate Bread Pudding | |
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