Seasonal Vegetables

Assorted Local and Seasonal Spring Vegetables Sautéed with Fresh Garlic and Herbs
Grilled Asparagus with Roasted Red Peppers and Garlic Chips
Sautéed Broccoli and Cauliflower with White Wine and Garlic
Fire Roasted Carrots with Balsamic Honey Drizzle and Cherry Tomato “Raisins”
Fire Roasted Fresh Green Beans with Sliced Almonds in a Homemade Lemon Butter
Seasoned and Fire Roasted Broccoli and Cauliflower with a Heirloom Tomato Parmesan Crust
Steamed Broccoli with Garlic Butter
Oven Roasted Wild Mushrooms with Garlic and Fresh Thyme
Slow Roasted Golden Beets with Baby Carrots and Balsamic Drizzle topped with Herbed Goat Cheese Mousse
Roasted Artichoke Hearts, Zucchini and Cherry Tomatoes with Olive Oil, Garlic and Flat Leaf Parsley
Homemade Bread Crumb and Parmesan Crusted Italian Plum Tomatoes with Herb Butter Drizzle
Grilled Local Seasonal Vegetables marinated in Fresh Garlic, Herbs and Olive Oil
Sautéed Butternut Squash with a Homemade Maple Pecan Butter
Grilled Seasonal Vegetable Display with Garlic and Fresh Herbs
Green Beans Almondine with Tomato Raises and Spanish Almond Butter
Fire Roasted Root Vegetable Medley with Fresh Garlic and Spring Scallions
Roasted Butternut Squash Mash with Maple Drizzle
Oven Roasted Zucchini with Crispy Parmesan
Fresh Cream of Local Corn topped with Candied Bacon and Spring Onion
Fire Roasted Roma Tomatoes with Fresh Thyme and Extra Virgin Olive Oil Drizzle
Braised Fennel in a White Wine and Butter Sauce
Gingered Snow Peas and Yellow Squash
Fire Roasted Acorn Squash with Cranberry Orange Compote
Leek Timbale with Aged Gruyere and Toasted Bread Crumbs
Fire Braised Baby Carrots - Glazed in a Local Sweet Georgia White Wine Butter Sauce
White Sesame Roasted Snow Peas with Baby Corn in a Caramelized Soy Broth
French Ratatouille with Baby Spring Vegetables with a Sweet Manichevitz Red Wine Tomato Sauce
Local Tennessee Silver Queen Corn and Shredded Carrot Cream Soufflé
Sautéed Bok Choy and Broccoli in a Caramelized Soy and Hoisen Broth
Wilted Baby Spinach with Grilled Cherry Tomatoes and Shaved Scallion Threads
Wood Fire Roasted Wild Mushrooms with Fine Herbs and a Balsamic Glaze Drizzle
Grilled Brussel Sprouts with Toasted Garlic and Candied Bacon
Blackened Vegetable Au Gratin in a Parmesan Cream Sauce