Elizabeth on 37th Service List

Spring Menu

• First Course

  • Assorted Small Tastes from the Kitchen

• Second Course

  Choice of

  • Pan Seared Jumbo Sea Scallop

    Topped with Tuna Tartare with Avocado and Green Tomato

  • Local Blue Crab Cake over Arugula and Parmesan Salad

• Third Course

  Choice of

  • Puree of Potato and Baby Vidalia Onion Soup Over Georgia Shrimp

  • Puree of Davis Tomato Bisque

    with Fresh Mozzarella and Garden Pesto

• Fourth Course

  • Mixed Organic Greens and Fresh Herbs

    With Crumbled Goat Cheese, Local Blueberries, And a Light Herb Vinaigrette

• Fifth Course

  Choice of

  • Filet of Local Black Sea Bass

    With Roasted Local Mushrooms, With Spinach, and a Goat Cheese - Cauliflower Flan

  • Lightly Spiced and Glazed Filet of Local Flounder and Georgia Shrimp

    With Low Country Hash and a Sweet Corn Pudding

• Sixth Course

  • Pepper Crusted Meyer Ranch Beef Tenderloin

    Roasted Potatoes, Broccolini, and Madeira Cream Sauce

• Seventh Course

  • Blueberry Cheese Tart, Triple Chocolate Brownie, and Seasonal Sorbet