Fried Green Tomato Southern Salad with a house made buttermilk Herb Ranch Dressing, Charred Local Corn, Hungarian Wax Peppers, Butter Lettuce, and Smoked Red Onions
Cast Iron Garlic Jumbo Gulf Shrimp with a Chardonnay Summer Tomato Ragu with a House Made Sour Dough Loaf for Dipping
a Wiffletree Farms Bone in Pork Chop, Roasted Ginger Gold Apple Compote, Chive Blossoms, Stone Ground White Cheddar Grits, Braised Apple Cider Collard Greens
a Lemon Custard Pie Topped with Local Clover Honey and Blueberry Gelato
Other Infomation
Sorry about your frustration with the Cozymeal I but Think your going to see everything happens for reason, I'm going to give you an amazing experience for your partner's birthday. I have 20 years experience as a professional chef in DC and NYC top restaurant and 4 years cooking privately as the Executive Chef to the Saudi Ambassador. For your menu I'm focusing on Farm to the Table Modern American. All my ingredients will be purchased directly from local farms in the area as does all the food in my house. This menu is inspired from my dinner at "Blue Hill at Stone Barns" an experience I would love to share with you. I am always flexible with my menu ideas and am totally open to and idea's and changes you have just message me.
