SPRING-SUMMER Dinner menu
initial NOSH (select two)
HICKORY SMOKED TROUT CAKES - Korean BBQ Sauce, Sunflower Sprouts
HIGH SOUTH TOAST - Gorgonzola, Walnuts, Honey
PECAN SMOKED BABA GANOUSH -Tomato Confit, Cured Olives, Firecrackers
CHARCUTERIE AND CHEESE - Cured Meats, Pickled Things, Myriad Cheese
MESQUITE SMOKED ATLANTIC SALMON - Pickled Peppers, Roasted Garlic, Bread and Butter Pickles
WILD HOG SAUSAGE CHEDDAR PUFFS - Homemade Bisquik, Sweet Sesame -Soy Sauce, Chives
ease IN (select one)
SEARED SEA SCALLOPS Brown Butter, Turmeric Grits, Sunflower Sprouts
CHARDONNAY ASPARAGUS Quail Eggs, Bonito Flakes, Nori, Blackberry Vinaigrette
SPRING PEA RISOTTO Asparagus, Parmesan, Lemon Peel, Pea Tendrils
APPLE SMOKED PORK SHOULDER Peach Coulis, Cardamom Apple Slaw
SALMON CRUDO Lime Vinaigrette, Grape, Marigolds
inter-MEZZO (select one)
CHERRY - PINEAPPLE GINGER GRANITA
ALOE - GRANNY SMITH APPLE - BASIL SEED SIP
BLACKBERRY - POMEGRANATE GRANITA
HIGH SOUTH HOOCH SIP (whiskey)
main EVENT (select one)
COQ AU VIN - Herby Polenta, Maitake Mushrooms, Spring Micro-Greens
BLACK WALNUT WALLEYE - Red Beans and Rice, Amaranth
SOUTHERN FRIED CHICKEN SCHNITZEL - Delicata Squash, Parmesan, Citrus Arugula
SMOTHERED PORK CHOP - Butter Mash, Caramel Onions, Potlikker Gravy
CAB BATHED BEEF SHORT RIB - Sweet Potato Mash, Blue Oyster Mushrooms, Chives
BROWN SUGAR SEARED SALMON - Mushroom Potatoes, Bread and Butter Pickles, Nasturtium
ease OUT (select one)
STICKY TOFFEE PUDDING - Brown Sugar Creme, Raspberry Powder, Toasty Nuts
STRAWBERRY SHORTCAKE - Basil Coulis, Shaken Creme, Edi Flowers
MILK CHOCOLATE POT DE CRÈME = Whipped Cream, Pom Seeds
HONEY LAVENDER CREME BRULEE - Toasty Almonds, Burnt Sugar
RICOTTA CHEESECAKE - Blood Orange Caramel, Candied Pecans
DINNER DEETS
Thanks for checking out Edible Culture – please feel free to peruse our Spring-Summer dinner menu with the idea of selecting accordingly from each category; but keep in mind we can also design a menu around your own preferences, ideas. We require a $500 deposit to secure the date then final payment is due one week prior to the event. We charge $150 per service attendant and will make those suggestions according to the specific size and dynamic of your party. Please shout back with questions, insights - thanks again for reaching out, we look forward to catching up soon. To check date availability please email: case@edibleculture.net