Canoe

Delicate squares of compressed yellow and red watermelon paired with honey-whipped goat cheese, fragrant blueberry-lavender vinaigrette, fresh arugula, and shaved fennel.

A velvety, rich Vidalia onion soup elevated with smoked maitake mushrooms, basil pesto crème fraîche, and golden sourdough croutons.

Crisp baby arugula tossed with spiced butter-roasted walnuts, sweet orange segments, carrots, and a vibrant carrot-poppy seed vinaigrette.

Marinated golden and red beets complemented by whipped goat cheese, candied walnuts, sweet beet syrup, and fragrant basil oil.

Rustic salad featuring grilled gem lettuce, cojita cheese, drunken sungold tomatoes, sweet peaches, and crushed pistachios.

Tender peppercorn-crusted kangaroo loin served with a chilled soba noodle salad, grilled trumpet mushroom, hop-smoked cream, and seaweed tapenade.

Fresh cold water oysters on the half shell served with a refreshing cucumber, pink peppercorn, and champagne mignonette.

Marshland Georgia white shrimp and Patagonian scallop over curried cauliflower puree, foie gras mousse, golden raisin, and capers.

Fresh Tucker Farms artisan lettuce tossed with crisp potatoes and a balanced three-vinegar vinaigrette.

Honey-poached pear slices over baby kale with mandarin oranges, fennel curtido, and barrel-aged feta cheese.

Roasted carrot and ginger soup from Tucker Farms, topped with crisped coconut chickpeas, mint gremolata, and lime crème fraîche.

Fresh translucent shrimp spring rolls with cilantro, served alongside a tangy yuzu dipping sauce.

Moore Farms squash soup infused with autumnal spiced maple and finished with a hazelnut dukkah crunch.

Crisp romaine hearts tossed in creamy Caesar dressing, topped with massive sourdough croutons and shaved parmesan.

Light and refreshing salad of baby mixed greens tossed with crisped potatoes and sherry vinaigrette.

Juicy grilled chicken breast with sliced avocado, melted Swiss cheese, truffle oil, and accompaniments.

Artisan sandwich packed with grilled vegetables, tangy house mustard, and creamy goat's cheese.

Wood oven-roasted Springer Mountain chicken served over hominy, oak-smoked cabbage, olives, feta, and rich tomato broth.

Handmade double-stuffed ravioli with mushroom and herbed ricotta, yaya carrot, oyster mushrooms, radishes, and chanterelle butter.

Oven roasted Kurobuta pork chop with crisped Bradford farm okra, green tomato chow-chow, and peanut puree.

Panko-crusted Atlantic cod resting in smoked potato dashi with miso-roasted carrot, shiitake, and fingerling potato.

Butternut squash agnolotti coated in hazelnut brown butter with shaved Brussels sprouts and salsa rioja.

12oz Certified Angus beef New York strip with wood-roasted potato, Vidalia bulbs, watercress, and vadouvan sauce.

Bucatini pasta in a spiced beef bolognese with pork belly and fresh herbed ricotta.

Crispy chimichurri chicken tacos served with white bean salad and avocado pico de gallo.

Grilled Atlantic salmon over spinach and spaghetti squash salad with pecan vinaigrette.