Sunday Supper year round
$29.50, three courses.
Choice of appetizer, entree and dessert
Hours: from 5:30 p.m. until 10:00 p.m.
APPETIZER
Cream of Butternut Squash
Benton’s Smoked Bacon and Scallion Oil
Creole Fried Chicken Livers
Shaved Fuji Apples, Grits, Peanut Powder and Cider Gastrique
A & J Farms Baby Arugula Salad
Roasted Stiffneck Garlic, Toasted Almonds Parmigiano Reggiano and Lemon Confit Vinaigrette
ENTREE
Mary Randolph’s Fried Chicken
Yukon Gold Potato Puree and Brussel Sprout Leaves
Benton’s Bacon Wrapped Georgia Trout
Sweet Corn and Butterbean Succotash with Almond Brown Butter
Braised Pork Osso Bucco
Cherokee Rose Grits, Skillet Greens, Gremolata and Creole Pork Jus
DESSERT
Vanilla Bean Pound Cake
Oven Roasted Spiced Plums, Pecan Streusel and Whipped Cream