Burdell

Per guest

Rich dark roux with trinity, shrimp, smoked white fish, crab butter rice

Stone-milled grits, foraged Chanterelle mushrooms, broccolis, poached egg yolk, aged cheddar

Buttermilk fried leg & roasted breast with drippings & deviled egg potato salad

Annabelle’s Bloomsdale spinach with leeks, oyster celery root cream, Meyer lemon

Sweetwater Ranch pork collar, cracklin’, smoked jowl stew beans, mustards & turnips

Cooked for hours, served warm in shell, with peanut miso & house spice

Chicken liver mousse with crispy skin, maple & shallot vinaigrette, with cornmeal waffle

Honeynut squash honey mustard dip

Fava leaf dressing, Will's mint, tinned anchovies, salted ricotta

Stone-milled red corn from Lee, served warm, with tangy honey butter

Slow cooked with smoked ham hock, berbere spice, cider vinegar

Smothered cabbage stewed for hours and hours

Lorraine's sweet potatoes, mandarin butter glaze, Winter's pecans