Catering Menu 1| Catering Menu 2 

Catering Menu 3 | Catering Menu 4 

Cocktail Menu | Reserve Wine List

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Download the Wine List  | Download the Reserve Wine List

Today’s Open Faced Ravioli                                            

Chicken Livers A La Plancha, Fig Molasses              

Red Curry Chicken Tenderloins, Crisp Tofu            

YaYa’s Eggplant Steak Fries

10x Sugar                                                           

Smoked Prosciutto Flatbread, Leeks

Sweet Grass Chevre, Pink Peppercorn Honey         

Hot Smoked Salmon Tostadas

Habanero Cream Cheese                                     

Braised Pork Cheek, Roasted Chestnut Butter      

Candied Orange Peel                                                     

Sambal Tossed Crispy Calamari, Pea Shoots        

Mediterranean Mussels, Foccacia, Garlic Butter                

Pan Fried Kefalotiri Cheese, E.V.O.O. & Lemon       

Roasted Bone Marrow, Maldon Salt

Wheat Toast Points & Fennel Jam                          

Thai Rare Beef & Red Onion Salad                        

Duck Confit Sope, Queso Añejo

Red Onion Escabeche                                          

Salt & Pepper Shrimp, Sesame, Serrano               

Jonah Crab Tart, Creole Mustard

Ahi Tuna Tartare, Blood Orange Vinegar

Serranos                                                             

Gulf Snapper Sashimi, Ginger Dashi

Chilled Noodle, Toasted Sesame                         

Thin & Raw Beef Sirloin

Smoked Salt, Truffle Mustard Aioli                        

Pecan Crusted Goat Cheese, Butter Lettuce

Ruby Red Grape Fruit                                           

Cauliflower Cous Cous Bruschetta

Ricotta Salata                                                     

Greek Wedge, Cucumbers, Sweet Peppers             

Feta Cheese & Toasted Oregano Vinaigrette          

Mock Turtle Soup with Dry Sack Sherry                 

Sweet Corn-Morita Chile Soup

Wild Mushroom-African Squash Risotto

Thomasville Tomme                                                                   

Tarragon Roasted Chicken

Lemon & Creamy Mashed Potatoes                     

Carolina Mountain Rainbow Trout

Chinese Long Beans, Ponzu Hollandaise                 

Crispy Duck Breast with Thai Risotto

Green Curry Essence                                         

Potato Crusted Halibut, 

Citrus–Fennel Broth, Whipped Sweet Potato                                                  

Rosemary Basted Flat Iron Steak            

Heart of Palm, Arugula & Lemon Oil                    

Lemon Sole Picatta, Butternut Squash Ravioli’s

Crisp Sage Leaves, Brown Butter            

Georgia Shrimp & Logan Turnpike Grits

Tabasco-Scallion Butter                                     

Sea Scallop Benedict on Country Ham Grits

Asparagus & Spiced Hollandaise

Double Bone Pork Chop, Corona Beans

Ham Hock-1554 Brown Ale Jus                            

Smoked Brisket in Aged Sherry Vinegar BBQ        

Four Cheese Orchiette  

Five Spiced Braised Short Rib, Scallion Pancake

Maine Lobster & Roasted Green Chile Soft Taco

Cascabel Cream, Tomatillo Pico 

12 oz. Veal Chop

Spaghetti Squash Carbonara                              

Center Cut 10 oz Beef Filet

Brown Butter Jus                                               

20 oz Bone In Ribeye

Warm Point Reyes Blue Cheese Vinaigrette          

Australian Lamb Chops, Aged Balsamic

SIDE PLATES      

 Vermont Sweet Butter Mashed Potatoes

 Brown Butter Cauliflower Mash

Chinese Long Beans, Sesame

Stone Ground Grits, Tabasco Butter

Country Ham Grits

Charred Corn & Gouda Cheese

Four Cheese Orchiette

Hand Cut French Fries, Blue Cheese Fondue

Spaghetti Squash Carbonara

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