Entrées
Beef Wellington
- beef wellington with watercress purée,
- truffle mashed potatoes,
- panna cotta with pomegranate glaze,
- pan-fried scallops with caper, raisin and olive vinaigrette,
- plum pudding with apricot sauce.
Honey Glazed Ham
- honey glazed ham,
- cream of cauliflower soup with truffle oil and croutons,
- pear and saffron chutney,
- parsnip purée,
- creamed cabbage with thyme,
- ricotta cake with caramelized clementines and star anise.
Maritime Lobster
- Maritime lobster with garlic and parsley infused butter,
- baked Idaho potato,
- sweet corn on the cob,
- lobster bisque,
- lobster, avocado, asparagus and grapefruit salad,
- prosciutto-wrapped melon,
- summer peach pie with vanilla and cardamom.
Roast Duck
- fanned breast of duckling with Grand Marnier sauce,
- winter squash soup,
- hearts of romaine, avocado, and grapefruit salad with walnut vinaigrette,
- wild rice timbales,
- glazed baby carrots with water chestnuts,
- sautéed green beans with red pepper julienne,
- orange baskets with cranberry relish,
- hot apricot tarts with sabayon sauce.
Roast Goose
- roast goose with five spice honey,
- red currant and red wine sauce,
- braised red cabbage and apple,
- honey glazed carrots and parsnips,
- passion fruit parfait.
Roast Rack of Lamb
- roast rack of lamb with grain mustard crust and zinfandel,
- tart niçoise,
- pheasant consommé with five-star anise,
- lobster salad with mango sauce,
- steamed salmon with cilantro and fresh ginger,
- raspberry yogurt delight with raspberry coulis.
Roast Tenderloin of Beef
- roast tenderloin of beef,
- oyster stew with cheddar toasts,
- warm cucumber salad with mixed greens,
- red snapper with pecans,
- ragout of duck with escargots on rösti potatoes,
- apple cobbler with sauce anglaise.
Roast Turkey
- roast turkey with lemon, parsley and garlic,
- turkey gravy with cider and walnuts,
- pork, apricot and pistachio stuffing,
- caramelized cranberry and apple sauce,
- roast potatoes with chili and turmeric,
- brussels sprouts with pancetta and chestnuts,
- light steamed pudding with whiskey cream.
Roast Quail
- Georgia quail stuffed with wild rice, pecans, and wild mushrooms with bourbon shallot sauce,
- blue crab bisque Altamaha,
- butter lettuce with goat cheese and lemon-walnut oil vinaigrette,
- squash souffle with vidalia onion coulis,
- blueberry spoon Savannah,
- green beans with country-smoked bacon,
- golden isles meringue with peach concassé.
Sea Bass
- pan-fried sea bass with lemongrass veloute,
- smoked duck breast salad with pomegranate vinaigrette,
- potato and celeriac dauphinois,
- broccoli and sugar snap peas,
- sherry-glazed figs with pine and nut brittle.