Various flavors including English Breakfast, Earl Grey Gold, Southern Pecan Green, Cherry Blossom White/ Green, Chamomile Apple Pie Herbal Blend, Peach Honeybush Herbal Blend

Choice of Goat Cheese with Mixed Berry Jam, Olive Oil, Molé Chocolate with Toasted Marshmallow, Blueberry Elderflower Sorbet

SCOOP OF ICE CREAM / SORBET

Orange and Cardamom Syrup, Smoked Paprika, Dark Chocolate Drizzle

SEMOLINA CAKE

Red Wine Vinegar, Toasted Pistachio, Sorghum Whipped Chevre, Lemon Oil, Mint

BEETS

Spice Rubbed & Grilled, Roasted Peach Puree, Fried Sweet Potato Wedges

PORK CHOPS

Barrel-aged Worcestershire, Roasted Vegetables, Tallow Potatoes

COULOTTE STEAK

Duck Egg Meringue, Blueberry Elderflower Sorbet

MERINGUE

KOFTA

Pappardelle, Lion’s Mane, Black Pearl, Turnip, Grana Padano

MUSHROOM BOLOGNESE

Za’atar Oil, Cashew Romesco, Dukkah, Green Habanero Gastrique

CAULIFLOWER

Soft Cooked Bootleg Farm Egg, Spiced Pork Sausage, Garlic Mustard Aioli

SCOTCH DUCK EGG

May River SC, Prickly Pear Lime Granita, Mignonette

OYSTERS

Lamb Sausage, Moroccan Couscous, Ras el Hanout Jus, Fried Chickpeas, Seasonal Vegetables

MERGUEZ

SMOKED CHOCOLATE BROWNIE

Cured Duck Yolk, Fried Capers, Lavash, Wasabi Micro Green

STEAK TARTARE

Jupiter Rice Grits, Saffron, Rose, Honey, Pistachio, Medjool Date, Advieh Spice

SHOLEH ZARD

Jimmy Red Corn Grit Cake, Sorghum Braised Greens, Hot Honey

DUCK LEG CONFIT

Toasted Almond Purple Rice, Eggplant Tomato Jam

SAFFRON GINGER CHICKEN

Preserved Lemon, Roasted Garlic, Local Vegetables, Fresh Pita

WHIPPED TAHINI

Habanada Chile Butter, Smoked Apple Butter

BENNE SEED CORNBREAD

Rangpur Lime, Savoy, Kohirabi, Pickled Daikon, Toasted Sesame Oil, Chicharrón

PORK BELLY

White Acre Pea Succotash, Fennel, Summer Squash, Sweet Corn, Chile Toasted Hazelnut

LOCAL CATCH

Vertu Lettuces, Yellow Watermelon, Fresh Tomato, Crumbled Feta, Blackberries, Roasted Shallot Vinaigrette

BABY GREENS

In a kettle, bring 4 cups of water to a boil.

Boil Water

Once the water is boiling, remove it from heat and add your choice of tea leaves or tea bags.

Add Tea

Let the tea steep for 3-5 minutes depending on the strength you prefer.

Steep

Strain the tea leaves or remove the tea bags, then pour the tea into cups. Enjoy your flavorful tea!

Serve

Water

Tea Leaves or Tea Bags

English Breakfast Tea

Earl Grey Gold Tea

Southern Pecan Green Tea

Cherry Blossom White/Green Tea

Chamomile Apple Pie Herbal Blend

Peach Honeybush Herbal Blend

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, goat cheese, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Make the Ice Cream Base

In a saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens (about 15-20 minutes). Let it cool and store in the refrigerator.

Prepare Mixed Berry Jam

Melt dark chocolate in a double boiler. Stir in cinnamon and chili powder. Allow it to cool slightly before using.

Prepare Molé Chocolate

In a blender, combine blueberries, elderflower syrup, lemon juice, and water. Blend until smooth. Pour the mixture into a shallow dish, cover, and freeze until firm, stirring occasionally.

Make Blueberry Elderflower Sorbet

Scoop the goat cheese ice cream into bowls, drizzle with olive oil, and top with mixed berry jam or serve the blueberry elderflower sorbet on the side. Garnish with toasted marshmallows if desired.

Serve the Ice Cream and Sorbet

Heavy Cream

Whole Milk

Granulated Sugar

Goat Cheese

Vanilla Extract

Mixed Berries (Strawberries, Blueberries, Raspberries)

Lemon Juice

Olive Oil

Dark Chocolate

Cinnamon

Chili Powder

Toasted Marshmallows

Blueberries

Elderflower Syrup

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat Oven

In a bowl, combine semolina, all-purpose flour, baking powder, and sugar.

Mix Dry Ingredients

In another bowl, cream the butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Cream Butter and Eggs

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

In a small saucepan, combine the orange juice, sugar, and cardamom pods. Bring to a gentle simmer and cook until the sugar dissolves and the syrup thickens slightly, about 10 minutes.

Prepare the Syrup

Melt the dark chocolate in a microwave or double boiler until smooth.

Melt Chocolate

Once the cake is baked and cooled, drizzle the orange and cardamom syrup over the top, followed by a sprinkle of smoked paprika. Finally, drizzle the melted dark chocolate over the cake.

Assemble the Cake

semolina

all-purpose flour

baking powder

sugar

unsalted butter

eggs

milk

vanilla extract

orange juice

cardamom pods

smoked paprika

dark chocolate

Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Remove from the oven, let them cool, then peel and slice.

Roast the Beets

In a mixing bowl, combine the chevre, sorghum syrup, and a pinch of salt. Use a hand mixer or fork to whip until smooth and creamy. Adjust sweetness with more sorghum syrup if desired.

Prepare the Whipped Chevre

In a dry skillet over medium heat, toast the pistachios for about 5 minutes until fragrant. Be careful not to burn them. Set aside to cool.

Toast the Pistachios

On a serving plate, arrange the sliced beets. Drizzle with red wine vinegar and lemon oil. Spoon the whipped chevre over the beets and sprinkle with toasted pistachios and fresh mint leaves. Season with salt and black pepper to taste.

Assemble the Salad

Fresh Beets

Red Wine Vinegar

Toasted Pistachios

Sorghum Syrup

Chevre (Goat Cheese)

Lemon Oil

Fresh Mint Leaves

Salt

Black Pepper

In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Spice Rub

Pat the pork chops dry with a paper towel. Rub the spice mixture onto both sides of each pork chop. Drizzle olive oil over the chops and let sit for at least 30 minutes.

Rub the Pork Chops

Preheat the grill to medium-high heat. Grill the pork chops for about 6-8 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from grill and let rest for 5 minutes before serving.

Grill the Pork Chops

Pork Chops

Paprika

Garlic Powder

Onion Powder

Cayenne Pepper

In a bowl, combine the coulotte steak, barrel-aged Worcestershire sauce, olive oil, salt, and black pepper. Marinate for at least 30 minutes at room temperature.

Marinate the Steak

Preheat the oven to 400°F (200°C). In a large bowl, toss the diced potatoes, carrots, Brussels sprouts, red bell pepper, and minced garlic with olive oil, salt, pepper, and fresh thyme. Spread the vegetables on a baking sheet.

Prepare the Roasted Vegetables

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring halfway through.

Roast the Vegetables

Heat a large skillet over medium-high heat. Add beef tallow and let it melt. Once hot, add the marinated coulotte steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Coulotte Steak

Slice the coulotte steak against the grain and serve with the roasted vegetables and tallow potatoes.

Coulotte steak

Barrel-aged Worcestershire sauce

Olive oil

Ground black pepper

Potatoes, diced

Beef tallow

Carrots, sliced

Brussels sprouts, halved

Red bell pepper, sliced

Garlic, minced

Fresh thyme

Preheat the oven to 200°F (95°C). In a clean bowl, whisk the duck egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to whisk until stiff peaks form. Mix in the vanilla extract.

Prepare the Meringue

Spoon the meringue mixture onto a parchment-lined baking sheet in desired shapes. Bake in the preheated oven for about 1.5 to 2 hours until dry and crisp. Turn off the oven and let the meringue cool inside.

Bake the Meringue

In a saucepan, combine the water and sugar. Heat over medium until the sugar dissolves completely. Remove from heat and let cool.

Make the Sorbet Base

In a blender, combine the fresh blueberries, elderflower cordial, lemon juice, and the cooled sugar-water mixture. Blend until smooth.

Blend the Sorbet

Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes to break up any ice crystals. Once fully frozen, scoop into serving bowls.

Freeze the Sorbet

Duck eggs

Granulated sugar

Vanilla extract

Cream of tartar

Fresh blueberries

Elderflower cordial

Lemon juice

In a large mixing bowl, combine the chopped fish, onion, garlic, dill, cumin, salt, and pepper. Mix well until all ingredients are evenly combined.

Prepare the Fish Mixture

With wet hands, take a portion of the fish mixture and mold it into an oval shape. Repeat until all the mixture is shaped into kofta.

Shape the Kofta

Preheat your grill to medium-high heat or your oven to 200°C (400°F).

Preheat the Grill or Oven

If grilling, thread the shaped kofta onto the wooden skewers. Brush them lightly with olive oil.

Skewer the Kofta

Grill the kofta for about 5-7 minutes on each side until cooked through and golden brown. If baking, place them on a lined baking tray and bake for about 15-20 minutes, turning halfway through.

Cook the Kofta

While the kofta is cooking, prepare the tzatziki by mixing Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl.

Prepare the Tzatziki

Once cooked, serve the kofta hot with tzatziki sauce on the side.

Georgia Caught Fish (such as trout or bass)

Onion, finely chopped

Fresh dill, chopped

Ground cumin

Black pepper, ground

Wooden skewers (if grilling)

Cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Pappardelle

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and cook for 1 minute. Add the Lion’s Mane and Black Pearl mushrooms, cooking until they are browned and tender, about 5-8 minutes.

Tea

Scoop Of Ice Cream / Sorbet

Semolina Cake

Beets

Pork Chops

Coulotte Steak

Meringue

Kofta

Mushroom Bolognese

Cauliflower

Scotch Duck Egg

Oysters

Merguez

Smoked Chocolate Brownie

Steak Tartare

Sholeh Zard

Duck Leg Confit

Saffron Ginger Chicken

Whipped Tahini

Benne Seed Cornbread

Pork Belly

Local Catch

Baby Greens