Chef Reggie Miller

Caprese salad canapés

Heirloom tomato bruschetta

Seasonal charcuterie board

Savory sweet potato and mushroom tartlet

Mini local fish cakes with Roasted lemon aioli

Beet and goat cheese salad

Farm green salad

Grilled vegetable with Confit garlic aioli

Local burrata with Roasted delicate squash salad

Pumpkin and ricotta ravioli with brown butter

Roasted chicken sweet potato gnocchi with brown butter and sage

Braised short ribs with Creamy polenta

Chicken cacciatore

Local Fish al forno

Spiced grilled chicken with charred seasonal peppers

Herb-crusted pork tenderloin with mushroom risotto

Tiramisu

Seasonal panna cotta

Affogato

Ricotta cheesecake

Budino with local Sea salt and olive oil

Mini crab cakes with Remoulade

Mini local fish cakes with Cajun aioli

Deviled eggs with Smoked paprika

Pulled pork sliders with Brown sugar BBQ sauce

Seasonal vegetable tartlets

Savory sweet potato and mushroom tartlet

Seasonal vegetable soup

Local greens salad

Seasonal charcuterie board

Local burrata with Roasted delicate squash salad

Crab and shrimp melt

Citrus local fish ceviche

Miller Oyster Rockefeller

Warm roasted beet with goat cheese salad

Pan-seared salmon with Local rice and sauteed greens

Vegetarian stuffed pepper

Grilled pork chop with apple chutney and roasted sweet potatoes

Shrimp and Grits

Seasonal roasted vegetable pasta with Confit garlic cream sauce

Local fish and grits

Roasted chicken with Lemon charleston gold rice and Grilled vegetables

Roasted local fish with Crab risotto

Braised chicken with collard greens, smoked ham hock, and garlic herb mashed potatoes

Seasonal fruit cobbler

Rustic apple galette

Pecan tartlet with Honey whipped cream

Pumpkin creme brulee

Honey and lavender panna cotta

Molasses spice cake

Pear and ginger upside-down cake

Honey cake with seasonal fruit compote

Cranberry-orange trifle

Mini Quiche Lorraine

Bruschetta aux Tomates Provençales

Savory Palmiers

Savory Palmier

Mini Tartlets au Fromage

Soupe à l’Oignon (French onion soup)

Salade Verte ( Mixed Greens with Dijon vinaigrette, and toasted walnuts)

Mousse de Foie de Volaille (Chicken liver mousse served with cornichons and toasted baguette)

Tomates Farcies (Stuffed tomatoes filled with a mixture of breadcrumbs, garlic, herbs, and olive oil)

Velouté de Champignons (Creamy mushroom soup)

Salade de Betteraves (Beet salad with goat cheese, orange segments, and a light balsamic dressing)

Pissaladière (A Provençal-style tart with caramelized onions, olives, and anchovies)

Poulet Rôti aux Herbes (Herb-roasted chicken with pan jus, served with roasted seasonal vegetables)

Blanquette de porc (Tender pork in a creamy white wine sauce with mushrooms, carrots, and rice)

Poisson en Papillote (Fish baked in parchment with julienned vegetables, lemon, herbs, and rice)

Ratatouille Provençale (A rustic vegetable medley of eggplant, zucchini, and tomatoes, served with herbed rice(Vegetarian))

Bœuf Bourguignon (Slow-braised beef in red wine with carrots, mushrooms, and pearl onions, served with mashed potatoes)

Pâtes aux Champignons (Creamy pasta with sautéed mushrooms, garlic, and fresh thyme)

Local fish menuiere (Brown butter, lemon, parsley with almondine green beans and creamy garlic mashed potatoes)

Mousse au Chocolat (Light and airy chocolate mousse with a touch of whipped cream)

Tarte au Citron (Zesty lemon tart with a buttery crust)

Crêpes Suzette (Thin crêpes with an orange-butter sauce and a hint of Grand Marnier)

Profiteroles au Chocolat (Cream-filled choux pastries drizzled with chocolate sauce)

Pain perdu (Thick slice of brioche soaked in vanilla and cinnamon custard with caramel and fresh berries)