Seated Rehearsal Dinner


Roasted Heirloom Beet & Herbed Goat Cheese Salad
Sylvetta arugula, spiced pistachios and country ham

Petit Spinach Salad
Spiced pecans & bacon vinaigrette

Garden Green Ravioli
Heirloom tomatoes & pistou

Shrimp & Mirliton salad
Petite greens, remoulade sauce and local citrus

Fried Green Tomatoes
Mcewen and Sons grits with roast pepper jus

Spicy House Made Lamb Sausage
Fire roasted Peppers, orrecchiette pasta & parmesan reggiano


Main Course

Prime Filet of Beef Tenderloin
Truffade potatoes, marchon de vin, glazed baby carrots & wild mushrooms

Slow Cooked Daube of Local Veal
McEwen & Sons grits and local roast vegetables from Covey Rise Farm

Herb Roast Breast of Organic Chicken
Candied pearl onions, cherry tomatoes & Bentons smokey bacon potato fondue

Crispy Redfish “Ponchartrain”
Jumbo lump crabmeat, shrimp & mushrooms, brown butter hollandaise

Slow Roast leg of Two Run Farms Baby Lamb
Flageolet beans cassoulet & ragout of roast Covey Rise Farms Vegetables

Creamy Vegetable Risotto
Braised cippolini onions, blistered asparagus & roasted garlic

Roast Squash Ravioli
Brown butter sage and Parmesan

Pan roast Grouper
Truffle and lobster whipped potatoes and chive oil

Redfish Courtbouillion
shrimp, crab meat, oysters and stewed tomato sauce


Dessert Course

Slow baked Chocolate Torte
Passion fruit & amaretto

Buttermilk Panna Cotta
Local citrus & cornmeal biscotti

Mauthés Quark Souflee
Blue black & raspberries

Bread Pudding
Candied pecans sticky brown butter caramel & bananas foster ice cream