Thursday, January 8th
Soup
Salmon chowder with corn and smoked peppers
Appetizer
Smoked salmon with slaw, lemon, and chives. Served with toast points.
Salad
“Turnip the Beet” Farm tossed spinach salad with cranberries, red onion, bacon, apple and drizzled with Blueberry vinaigrette
Entree
Crispy Skin Salmon with sauteed “Turnip the Beet” Farm winter greens over local stone-ground grits
Fried chicken, sweet onion jam, “Turnip the Beet” Farm mixed greens on house-made Ciabatta
Afternoon Special
Tall Cotton Turkey Pot Pie with carrots, celery, potato and puff pastry
Dessert
Chocolate bread pudding
Vanilla bean creme brulee
Rustic apple tart with fresh cream and graham crumble drizzled with Blonde Hunny syrup, pecans and whipped cream