Chef Timothy Cozart

Corn Fritters

Buttermilk Biscuits

Hoe Cakes (Water bread)

Iceberg Salad with Carrots, Cucumbers, Tomatoes and Choice of Ranch or Thousand Island Dressing

Southern Fried Chicken with Collard Greens and Mashed Potatoes with Gravy

Homemade Lemon Pound Cake with Vanilla Ice Cream

Yellow Layer Cake with Chocolate Icing

Artisan Green Salad with Mandarin Oranges, Cranberries, Candied walnuts, Shaved Manchego Cheese, and Champagne Vinaigrette

Grilled Scallops with Sauteed Spinach and Lemon Risotto with Chives

Braised Short Ribs and Root Vegetables over Russet Potato Puree

Matcha Pistachio Pound Cake with Chantilly Cream

Shrimp and Grits with Green Curry and Coconut Milk

Korean BBQ Braised Short Ribs with Kimchi Grits and Collard Greens

Blackened Catfish with Mango Salsa, Forbidden Rice, and Okra Succotash

Crispy spring roll wrappers filled with a sweet and nutty pecan pie filling

Oysters on the Half Shell with Mignonette Granita

Foie Gras Torchon with Fig Jam, Brioche, and Microgreens

Pan-Seared Venison with Blackberry Sauce, Celery Root Purée, and Chanterelle Mushrooms

Chocolate Decadence with Raspberry Coulis and Gold Leaf

Spring Rolls with Peanut Sauce

Stir-Fried Beef and Broccoli with Rice

Mango Sticky Rice

Bruschetta with Roasted Garlic and Tomato

Chicken Piccata with Lemon-Caper Sauce, served with Roasted Potatoes and Green Beans

Panna Cotta with Berry Compote

Seared Scallops with Lemon-Herb Butter Sauce

Arugula Salad with Roasted Beets, Candied Walnuts, and Orange Vinaigrette

Lobster Bisque with Chive Crème Fraîche

Pan-Seared Chilean Sea Bass with Roasted Root Vegetables and Gremolata

Lobster Ravioli with Saffron Cream Sauce, Peas, and Prosciutto

Seared Duck Breast with Cherry-Port Sauce, Wild Rice Pilaf, and Roasted Brussels Sprouts

White Chocolate Crème Brûlée with Fresh Berries and Pistachios

Poached Pears in Red Wine with Vanilla Bean Mascarpone Cream

Dark Chocolate Mousse with Raspberry Gelee and Almond Biscott