MASTERS WEEK DINNER MENU

TRUFFLED MEATBALL

Black Burgundy truffle, prime beef, mushroom-Madeira cream

FRITURE
Fried; Crispy calamari, jumbo shrimp, young heirloom carrots; black garlic Aioli.

CRAB TOWER
Avocado, cilantro Crema, lump crabmeat, Brandy Remoulade, micro-greens

CHARCUTERIE&CHEESE PLATER
Local and imported, grilled bread, traditional Accoutrements.

SHRIMP COCKTAIL
Jumbo shrimp, Cognac&grated horseradish Cocktail sauce.

BAKED GOAT CHEESE
Roasted local goat cheese, Confit garlic, grilled bread.

TEMPURA LOBSTER
Tempura fried cold water lobster, Ponzu dipping sauce

BURRATA
Heirloom tomato, sun-dried tomato&Basil Pesto, EVOO, Balsamic glaze

SMOKED DUCK SALAD
Finely sliced smoked duck, Arugula, pumpkin seed oil, sun-dried tomato, black garlic Aioli.
GRILLED CAESAR SALAD

BLUE CLAY FARM SALAD
Green beans, radish, roasted beet, tomato and onions, spring mix, truffle Vinaigrette.

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POULET A LA MOUTARDE

Organic Airline chicken breast, white wine-Dijon mustard sauce, potato Gnocchi.

SOUTHERN PORK CHOP
Berkshire all natural pork, Vidalia onion Buttermilk sauce, braised greens, garlic mashed potato

LAMB CHOPS
All natural lamb chops, herb crusted raspberry-lamb Jus, Fingerling potato.

RED GROUPER
Pan seared, Blood orange Beurre Blanc, Basmati rice

PRIME FILET OF BEEF
Truffle Bordelaise sauce, black garlic mashed potato.
- add a pan-seared slice of fresh Foie Gras +-add fried Lobster tail +

PASTA
Fresh Fettuccini, scallop and shrimp, creamy roasted red pepper Coulis

CHATELFARMS FARMS RIBEYE

All natural Georgia grown, Cognac-Peppercorn sauce, black garlic mashed potato.

SIDES

Au Gratin potato

Fingerling potato

Creamed spinach and leeks 9
Mushroom Risotto

Roasted Asparagus

Green Beans

Sautéed Mushroom