Hunt & Harvest

As leaves begin to turn and the evening air becomes crisp, we turn our attention to the rustic flavors of fall and the nostalgic feelings of gathering around the table to feast on the spoils of the hunt with friends and family alike. Chef Eric Rivera & Auburn Alumna Chef Mary Flavin invite you to delight in the refined earthiness of perfectly prepared ingredients from both the hunt & the harvest like duck, squash, root vegetables, venison, muscadines, collards and more. This four course delight for the senses will perhaps inspire you to hunt and forage for the next feast you prepare for loved ones.
MENU:
Duck Prosciutto, Rye bread crostini, Walnut Pesto, Squash Butter
Root Vegetable salad, Buffalo Milk Cheese Whip, Magnolia vinaigrette.
Venison Schnitzel, Nourish Farms Mushroom gravy, Duck Sausage Collards
Cornmeal cake with muscadine compote and a mascarpone whip.
Each course will be paired with a wine complementing the flavors.