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Prelude
The Introduction.
Heirloom Tomato Tartlet
Goat cheese mousse and basil oil
Savannah Crab Cakes
Lemon-dill aioli and microgreens
Southern Bisque
Roasted corn, sweet peppers, and crème fraîche
Culinary Masterpieces
Main Courses
Bourbon-Glazed Short Ribs
Potato purée, wilted greens, and crispy shallots
Sweet Tea-Brined Duck Breast
Sorghum glaze, peach relish, wild rice pilaf
Coastal Bouillabaisse
Gulf shrimp, scallops, and white fish in saffron broth
Buttermilk-Brined Chicken Supreme
Thyme jus, truffle whipped potatoes, and roasted okra
Accoutrements
Brown Sugar Collard Greens
Truffle Macaroni Soufflé
Honey-Butter Biscuits
Smoked Sweet Potato Purée
Chef de Château’s Selection
Four-Course Tasting Journey curated nightly by the chef.
Decadent Finales
Desserts & Sweet Moments
Magnolia Bread Pudding
Served with bourbon sauce, vanilla bean crème anglaise
Velvet Pecan Pie
Served with chocolate drizzle and chantilly cream
Lemon Lavender Tart
Made with a butter shortbread crust and served with a delicate floral custard.
Carolina Peach Cobbler
Topped with an almond crumble and served with vanilla bean ice cream.
Praline Crème Brûlée
Made with a caramelized sugar crust and toasted pecans.
After-Dinner Indulgence
A selection of skillfully crafted cocktails.
Espresso Martini à la Château
Sunset Paradise
Enchanted Garden
Sunshine Highway
Blue Sunshine
Sweet Tea Liqueur Cream
Hot Cocoa Soufflé
Served tableside with pour-over chocolate.