The Tasting Room Menu

Chef’s selection of three aged meats accompanied by seasonal fruits, pickled veggies, nuts, honeycomb, bread, and jams

Chef’s selection of cheese and charcuterie with seasonal fruits, pickled veggies, nuts, honeycomb, bread, and jams

Red grapes roasted in balsamic vinegar and goat cheese. Served on a fire roasted crostini.

Shrimp sautéed in a garlic aïoli served on a bed of arugula served with fire roasted crostini's.

Roasted peaches with blue cheese and nuts topped with a sweet and spicy home made sauce.

Oven roasted brussel sprouts tossed in garlic and parmesan

Berries roasted inline oil and honey, with sweet ricotta served on a fire roasted crostini topped with a home made sweet drizzle.

Olives and garlic cloves marinated in an orange rosemary marinade

Marinated flame grilled steak with a blueberry reduction served on a bed of arugula

Chef's selection of cheese and charcuterie with seasonal accouterments

Served with house made paper jelly

New Orleans inspired shrimp and grits.

Shrimp cakes with poached egg bacon grilled shrimp. Finished with a cajun hollandaise.

Waffle battered chicken tenders, Texas French toast slices, house made cane syrup and powdered sugar.

2 scrambled eggs, bacon, grits, artisan bread.