First Course:
Fresh Chilled Strawberry Basil Soup with Elderberry Garnish
Second Course:
Organic Pea Shoot and Heirloom Tomato Caprese Salad
Third Course:
Cherry Wood Smoked Spare Ribs with Bull City Cherry Tart BBQ Sauce with Pickled Okra Slaw
Fourth Course:
Braised Beef Shank with Charred Blue Ridge Cheese Compound Butter and Crispy Tobacco Onions over Sauteed Balsamic Rainbow Chard and Garlic Chive Mashed Potatoes
Fifth Course:
Deconstructed Blackberry Cobbler with Molasses Whipped Cream, Homemade Bourbon Ice Cream, Pure Wild Flower Honey Glaze and Fresh Mint