AUTUMN Dinner menu

initial NOSH (select two)

HICKORY SMOKED TROUT CAKES - Korean BBQ Sauce, Sunflower Sprouts

HIGH SOUTH TOAST - Gorgonzola, Walnuts, Honey

PECAN SMOKED BABA GANOUSH -Tomato Confit, Cured Olives, Firecrackers

CHARCUTERIE AND CHEESE - Cured Meats, Pickled Things, Myriad Cheese

MESQUITE SMOKED ATLANTIC SALMON - Pickled Peppers, Roasted Garlic, Bread and Butter Pickles

WILD HOG SAUSAGE CHEDDAR PUFFS - Homemade Bisquik, Sweet Sesame -Soy, Chives

ease IN (select one)

BEETS AND FARRO Honey Chevre, Pickled Fennel, Amaranth

ESSENTIAL LOBSTER BISQUE - Sherry, Jasmine, Rice, Tarragon

BUTTERNUT SQUASH RISOTTO Roasted Garlic, Parmesan, Scorched Orange, Toasted Pepitas

SEARED SEA SCALLOPS Brown Butter, Turmeric Grits, Pea Tendrils

CHARDONNAY ASPARAGUS Quail Eggs, Bonito Flakes, Nori, Blackberry Vinaigrette

APPLE SMOKED PORK SHOULDER Peach Coulis, Cardamom Apple Slaw

inter-MEZZO (select one)

CHERRY - PINEAPPLE GINGER GRANITA

ALOE - HONEY CRISP APPLE - BASIL SEED SIP

BLACKBERRY - POMEGRANATE GRANITA

HIGH SOUTH HOOCH SIP (whiskey)

main EVENT (select one)

COQ AU VIN - Herby Polenta, Maitake Mushrooms, Spring Micro-Greens

CAB BATHED BEEF SHORT RIB - Sweet Potato Mash, Blue Oyster Mushrooms, Chives

WHITE MISO - MAPLE SEARED SALMON - Mushroom Potatoes, Bread and Butter Pickles, Nasturtium

BORDEAUX BRAISED LAMB SHANK - Buttery Mash, Brown Butter Rainbow Carrots

SEARED HALIBUT - Turmeric Rice, Root Vegetables, Amaranth

SOUTHERN FRIED CHICKEN SCHNITZEL - Delicata Squash, Parmesan, Citrus Arugula

SMOTHERED PORK CHOP - Buttery Mash, Caramel Onions, Potlikker Gravy

ease OUT (select one)

STICKY TOFFEE PUDDING - Brown Sugar Creme, Raspberry Powder, Toasty Nuts

CHOCOLATE OLIVE OIL CAKE - Blonde Caramel, Shaken Creme, Edi Flowers

MILK CHOCOLATE POT DE CRÈME - Whipped Cream, Pom Seeds

HONEY LAVENDER CREME BRULEE - Toasty Almonds, Burnt Sugar

RICOTTA CHEESECAKE - Blood Orange Caramel, Candied Pecans

DINNER DEETS

Thanks for checking out Edible Culture – please feel free to peruse our Spring-Summer dinner menu with the idea of selecting accordingly from each category; but keep in mind we can also design a menu around your own preferences, ideas. We require a $500 deposit to secure the date then final payment is due one week prior to the event. We charge $150 per service attendant and will make those suggestions according to the specific size and dynamic of your party. Please shout back with questions, insights - thanks again for reaching out, we look forward to catching up soon. To check date availability please email: case@edibleculture.net