1. D I N N E R M E N U | 0 1 /0 5 /2 0 1 1
Course One
Bitter Greens Salad
Dandelion Greens and Baby Arugula,
Shallots, Pickled Green Tomatoes, Herbed
Goat Cheese, Pistachio Vinaigrette
Course Two
Sous Vide Beef Short Ribs
Parsnip and Potato Puree, Grilled
Brussels Sprouts, Red Wine
Gastrique
Course Three
Duo of Old-World Custards
Mango Panna Cotta (Italy)
Lavender Crème Brule (France)
Crawford Pressley, Chef

2. DINNER MENU | APRIL13, 2011
Course One
Roquette Salad
Peeled Grape Tomatoes, Hickory-Smoked
Bacon Chiffonnade, Goat Cheese, Spiced
Pecans, Strawberry and Black Pepper
Vinaigrette
Course Two
Sous Vide Guinea Fowl Roulade
Baby Potatoes, Roasted in Porcini Oil and
Sea Salt, Grilled Asparagus, Natural Jus,
Enhanced with Scupponine Must
Course Three
Butter Milk Panna Cotta
Pomegranate Syrup, Goat Cheese
Truffles
Crawford Pressley, Chef

3. DINNER MENU | MAY 16, 2011
Course One
Roquette Salad
Aged Goat Cheese Ribbons,
Shallots, Peeled Grape Tomatoes,
Almond Flakes, Sherry Vinaigrette
Course Two
Sous Vide Beef Tenderloin
Parsnip Puree, Brussels Leaves,
Shiitake Glace, Soya Caramel

Seared Sea Bass
Parsnip Puree, Grilled Petite
Courgette, Mango Beurre Blanc
Course Three
Buttermilk Panna Cotta
Cottle Farms Strawberries with
Black Pepper and Balsamic
Vinegar
Crawford Pressley, Chef

4. LUNCHEON MENU | JUNE 03, 2011
Course One
Shrimp & Roquette Salad
Fire-Grilled Charleston Shrimp,
Baby Arugula, Radish Sprouts,
Peeled Grape Tomatoes, Shallots,
Spiced Almond Flakes, Goat
Cheese and Balsamic and Basil
Vinaigrette
Course Two
Duo of Old-World Custards
Mango Panna Cotta (Italy)
&
Vanilla Bean Crème Brule
(France)
Crawford Pressley, Chef

5. LUNCHEON MENU | JULY 11, 2011
Course One
Yellowfin Tuna Crudo
No.1-Grade, Fresh Tuna, Pickled Garlic,
Capers, Thai basil, Cucumber Mignonette,
Extra Virgin Olive Oil
Course Two
Seared Chilean Sea Bass
Grilled Silver Queen Corn, Creamed with
Leeks, Micro Arugula Salad with 50yr Old
Sherry Vinegar and Walnut Oil
Course Three
Pistachio Crème Brule
Crawford Pressley, Chef

6. D I N N E R M E N U | 0 9 /1 5 /2 0 1 1
Reception
Crudo of Sea Bass
Capers, Pickled Garlic, Meyer Lemon, Extra
Virgin Olive Oil
Course One
Roasted Pumpkin Soup
Applewood Bacon, Pistachio and 50 year Old
Sherry Vinaigrette
Course Two
Braised Lamb Shank
Cocoa, Dark Coffee, Tarragon, Pommes
Puree, Grilled Asparagus
Course Three
Crème Brûlée a la Lavande
&
Mango Panna Cotta
Crawford Pressley, Chef

7. D I N N E R M EN U | A U G U S T 1 5 , 2 0 1 2
Course One
Jumbo Lump Crab Salad
Grilled Corn, Portabella and Crowder
Pea Succotash, Black Truffle, Micro
Arugula Salad, Balsamic/Pistachio
Vinaigrette
Course Two
Seared Red Grouper
New Potato Hash, Asparagus Confetti,
Tabasco Beurre Blanc
Course Three
“Coke Float” Soufflé
Coca-Cola Soufflé, Peanut Dust, Vanilla
Crème Anglaise
Crawford Pressley, Chef