tasing sample two | the catering outfit

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passed hors d'oeuvres

edwards surryano ham, onion jam, butter from grass-fed cows, fresh horseradish, butter toasted marie bette brioche round

rabbit confit, onion jam, sweet corn waffle

chesapeake bay lump crab, remoulade

sassafras smoked quail, uncle val's botanical gin soaked currants, byrd mill grit cake

local farm egg, duke’s heavy, edward fallot dijon, caviar, crème fraîche, chive

delicata, butternut squash, acorn squash, sage, clotted cream, pepitas, topped with crispy sage, sage oil & pomegranate

roasted rockfish, lobster lemon beurre blanc, pickled walnut, black-eyed pea & hominy

roasted venison, sauce poivrade, parsnip puree, mustard greens

local hydro bibb lettuce, champagne-dijon vinaigrette

poached in stinson vineyards imperialis port, sweet byrd mill stone ground grits, hungry hills honey, cultured cream

candied bacon crumbles, assorted chocolate bark, honey grahams, pistachio crusted marshmallow, chocolate dipped marshmallow, classic marshmallow

mixed nuts