wedding | private estate, free union | 155 guests | summer
passed hors d'oeuvres
steak n' potatoes (gf)
seared tenderloin, duck fat "hash brown" potato round, truffle aioli
spicy tempura shrimp
sambal mayo, sweet soy, served with miniature forks
avocado toast (v)
avocado salad, cotija & pomegranate, toasted pretzel round
wild mushroom beignets (v)
caramelized mushrooms, truffle aioli
carciofi (gf, v)
fried artichoke hearts, rosemary aioli
lobster toast
marinated lobster, fine herbs, orange, lemon crème fraiche, pretzel round
plated salad
summer burrata (gf, v)
whole domestic buratta, heirloom tomatoes, fresh local chile’s orchard peaches, shaved vegetable salad, peach & golden balsamic vinegar, basil pesto, evoo, maldon
buttermilk scallion biscuits
hot honey whipped butter
family-style mains
seared seabass (p, gf)
seared sustainably sourced chilean seabass, chermoula
asian inspired chicken & waffles
crispy brined chicken thigh, hot hungry hills honey, jalapeno-corn waffle, kimchi
family-style sides
chilled green bean salad (vn)
showwalter's apple cider house-made vinegar & soy marinated french beans, toasted sesame seeds
grit congee (v)
byrd mill stone ground grits, charred corn, english peas, scallions, ginger, toasted sesame oil, benne seeds, soy sauce
late night snacks
tco ham biscuits
va country ham, brown sugar butter, yeast roll
pimento biscuits
red pepper jelly, pimento cheese