August 2008 Download the menu here

First Course
Sautéed Shrimp with French Green Beans, Seared Chilies, Asian Glass Noodles, Red Cabbage, Caramel/Soy Reduction, and Ground Peanuts
– or –
Warm Crab Salad with Marinated English Cucumbers, Tomato/Basil Macedoine, and Horseradish Vinaigrette

Salad
Fingerling Potato Salad with Asparagus, Wild Mushrooms, Roasted Pepper, Tomato “Raisins” and Tomato Vinaigrette
– or –
Baby Field Lettuces with Roasted Beets, Walnuts, Green Apple, and Oven-Dried Grapes in a Goats’ Cheese Vinaigrette

Entrée
Braised Beef Short Rib in Merlot Demi-Glace with Butter Poached Lobster, Pappardelle, Stanly County Butter Beans, and Roasted Pepper/Almond Romesco
– or –
Roasted Beef Strip Loin with Pear and Pinenut Risotto, Wilted Spinach, Crispy Fried Leeks, Pear Matchsticks, and Roasted Sweet Garlic Jus

Dessert
Poached Spartanburg County Peach with Watermelon Soup and Blackberry/Cabernet Sorbet
– or –
Bittersweet Chocolate Cake with Hawaiian Lehua Honey Ice Cream and Lavender Custard Sauce

The cost for dinner is $50 per person and includes one selection for each course.  Minimum of six guests please.  Other costs include NC Sales Tax of 8.25%, our cost plus nominal delivery fee on any rental of china, glassware, etc., staffing fee of $20 per hour/per staff member for a 4 hour minimum, and 18% gratuity.  A delivery fee of $25 will be charged for clients outside the Charlotte city limits.