PASSED APPETIZERS

COQ AU VIN FLATBREAD

red wine braised chicken, brie, caramelized onions

MUSHROOM RISOTTO CAKES

fried mushroom risotto, goat cheese mousse, fried beets

BRUSSELS SPROUT LOLLIPOP (GF)

skewered roasted brussels sprout, red pepper jelly

PLATED FIRST COURSE

FALL SQUASH BISQUE

acorn squash, chive crème fraiche

SOURDOUGH BREAD

served with house cultured seasonal butters

PLATED DUO

PETITE FILET, BLACKENED SHRIMP SKEWER

BBQ cheddar grit cake, crispy onions, chimichurri

TABLE SIDE COFFEE AND HOT TEA

THIRD COAST COFFEE

regular and decaf, half and half, sweeteners

ASSORTED TEAS

hot water, Texas honey, lemons