Menu for New Year’s Eve

Subject to change based on availability

Vegetarian, vegan, & gluten free options are available.

Everyone could use a little luck & money so to start:
Hoppin’ John fritter, smoked tomato gravy, collard salad & a glass of bubbles

Course 1:

Smoked trout deviled eggs, trout roe, beet carpaccio, baby arugula, mustard dill cream 

Charred radicchio, heirloom radishes, fennel, herbs, cornbread croutons, candied hazelnuts, blood orange vinaigrette 

Flatbread with Rock Hill Creamery gouda, roasted broccoli, preserved lemon, chili flake, arugula

Creamy chicken, wild rice, mushroom soup, herbs, grilled ciabatta

Course 2:

Roasted quail, fig glaze, Anson Mills farro with winter squash, scarlet oh no turnips, dried cranberries, wilted baby mustard greens, & bacon vinaigrette

Brasstown Beef tenderloin, truffle turnip potato gratin, wilted kale, mushroom peppercorn cream 

Pan-roasted NC speckled trout, spaetzle with apples, brussels sprouts, shaved fennel, mustard sorghum cream 

Beet gnocchi, Fungo Farms mushrooms, beet greens, arugula, sage, pepitas, Hobo Cheese Co. Mulligan 

Course 3 (Dessert):

Gingerbread roulade, roasted pears, candied walnuts, Calvados cream, salted caramel 

Trifle: Angel food cake, lemon curd, white chocolate mousse, cranberry coulis 

Chocolate pavlova, espresso cream, chocolate sauce, brandied cherries 

Baked Sweetgrass Green Hill, honey thyme apples, ciabatta