Dinner Menu #8:

• Peppadew Peppers stuffed with Pimento Cheese
• Parmesan Fried Oysters ~ Roasted Garlic Dip
• Crab Cakes with Cajun Remoulade
• Ham Biscuits with Honey Mustard
• Chicken and Andouille Sausage in Phyllo
• Peaches and Cream Shooters

First Course:

• Mixed Green Salad with Peanut Vinaigrette ~ Black Eyed Pea Cake
• Stuart’s Corn Bread ~ Black Olive Butter

Entree:

• Grilled Marinated Pork Tenderloin ~ Dried Cherry Balsamic Sauce
• Pan Seared Polenta Cake
• Butter Beans
• Basil Garnishes

Dessert:

• Chocolate Chip Bourbon Pie
• French Roast Coffee and Herbal Tea Service