wedding | blue ridge farm | 223 guests | local fall influences
cocktail hour
oyster & grill station
with chili mignonette, horseradish, cocktail sauces, lemons
east coast oysters & clams on the half shell
salmon tartare
rye crostini, scottish salmon dressed with ginger, sesame & cucumber
roasted oysters & clams
clarified butter & herbs, elevated metal grate, shallow cast iron with hot coals, three legged cast iron pot
keftedes arni
retreat farm ground lamb, panko, onion, garlic oregano, mint, cumin, coriander, grated kefalotyri cheese, apricot chutney
passed hors d’oeuvres
chicken & waffles
mini jalapeno-corn waffle, chicken nugget, honey mustard, tabasco
southern fried tomato (v)
​cornmeal crusted fried green tomatoes, pimento cheese, house red pepper jelly
southern pickled shrimp (p,gf)
duke's mayo, marie rose
sweet potato toast (v)
spiced smashed sweet potato, rosemary créme fraiche, candied pecan, marshmallow, toasted pretzel round
family-style dinner reception
first course offerings
duck confit
butternut squash, house cured duck, gnocchi, duck jus, wilted greens, cracklins
ahi tuna semi carpaccio
shaved red & golden beets, goats milk chevre, blood orange
main course offerings
porcini crusted beef tenderloin
bacon-carbernet jus, elephant garlic chips
pan roasted swordfish
red wine gastrich, lemon butter
side offerings
creamed savory cabbage
wild mushrooms, black truffle oil
root vegetable hash
celeriac, rutabaga, turnips, onions, peppers
oven roasted brussel sprouts
bacon lardon, pinot noir syrup
third course offerings
artisan cheese course
chef’s selection of cow, goat, and sheeps milk cheeses, bleu, house made crackers, fruited mustard, preserves, table grapes, dried grapes
palate cleanser
artisan greens, lemon vinaigrette