Dinner Menu

Passed Hors d’oeuvres: 
Shrimp and Grit Shooter, Bourbon Bacon Jam
VA Ham and Pimento Cheese Gougers
Three (3) Melon Salad, Water- Cantaloupe- and HD Melon on Mixed Greens,
Red Onion, Feta Cheese, Lemon Herb Vinaigrette

Grilled 5oz CAB, 4oz Crab Cake

Vegetarian Entrée: 
Tomato and Pepper Risotto Stuffed Eggplant
(Feta Cheese & Spiced Pistachios served table side)

Starch and Veggies:
Crushed Red Bliss with Capers and Arugula

White Wine Poached Peach Sorbet Topped with Whip Cream & Tarragon Leaf