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wedding | blue ridge farm | 223 guests | local fall influences

cocktail hour

oyster & grill station

with chili mignonette, horseradish, cocktail sauces, lemons

east coast oysters & clams on the half shell

salmon tartare

rye crostini, scottish salmon dressed with ginger, sesame & cucumber

roasted oysters & clams

clarified butter & herbs, elevated metal grate, shallow cast iron with hot coals, three legged cast iron pot

keftedes arni

retreat farm ground lamb, panko, onion, garlic oregano, mint, cumin, coriander, grated kefalotyri cheese, apricot chutney

passed hors d’oeuvres

chicken & waffles

mini jalapeno-corn waffle, chicken nugget, honey mustard, tabasco

southern fried tomato (v)

cornmeal crusted fried green tomatoes, pimento cheese, house red pepper jelly

southern pickled shrimp (p,gf)

duke's mayo, marie rose

sweet potato toast (v)

spiced smashed sweet potato, rosemary créme fraiche, candied pecan, marshmallow, toasted pretzel round

family-style dinner reception

first course offerings

duck confit

butternut squash, house cured duck, gnocchi, duck jus, wilted greens, cracklins

ahi tuna semi carpaccio

shaved red & golden beets, goats milk chevre, blood orange

main course offerings

porcini crusted beef tenderloin

bacon-carbernet jus, elephant garlic chips

pan roasted swordfish

red wine gastrich, lemon butter

side offerings

creamed savory cabbage

wild mushrooms, black truffle oil

root vegetable hash

celeriac, rutabaga, turnips, onions, peppers

oven roasted brussel sprouts

bacon lardon, pinot noir syrup

third course offerings

artisan cheese course

chef’s selection of cow, goat, and sheeps milk cheeses, bleu, house made crackers, fruited mustard, preserves, table grapes, dried grapes

palate cleanser

artisan greens, lemon vinaigrette

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