Dinner Service November 8th, 9th and 10th
APPETIZER 12
Prosciutto Wrapped Asparagus and Melon with Chevre’
ENTREE 24
Peppercorn and Herb Breaded Bone-In Cheshire Pork Chop Topped with a Blue Cheese Bechamel with Smashed Potatoes, Braised Collard Greens, Baked Fuji Apples and Black Eye Pea Relish
MARKET FISH 24
Blue Crab, Shrimp and Andouille Sausage Stuffed Carolina Mountain Trout Oven Roasted and topped with a Roasted Red Pepper Remoulade With Dirty Wild Rice, Braised Collard Greens, Charred Roma Tomatoes and Black Eye Pea Relish
