Saturday, April 13 - 6:30 pm
FMU Performing Arts Center Lawn
$125 per Ticket
See below for a sneak peek of the menu!
Hors d’oeuvresCharcuterie display by Chef Cooper Thomas of Victors
Including specialty meats & cheeses from around the world & around the corner. This display comes with toasted crostini, artisanal crackers, honey comb, & grain mustard. The following will be passed throughout the reception: Mini BBQ parfaits topped with pork skin cracklin, Cajun cream cheese deviled eggs with blackened salmon and Pistachio blue cheese mousse en croute
First CourseAmuse Bouche by Chef Kelly Vogelheim of Town Hall
Duck confit croquette, local strawberry gastrique, smoked taleggio grits, and candied bacon
Second CourseSalad by Chef James Verstoep of Redbone Alley Restaurant
Rolled hydroponic Bibb, butter poached lobster salad, locally-sourced tomatoes, Benton's bacon, lemon herb emulsion and spring chives
Third CourseAmuse Bouche by Chef Tee Goodman of Wholly Smokin'
A zesty mixture of five beans, fresh corn and Feta cheese tossed with green peppers, red onions and a light and tangy vinaigrette served with crispy tortilla chips
Fourth CourseEntrée by Chef Chris Moebus of Pee Dee Catering
Rosemary encrusted marinated filet mignon with a grain mustard and fresh herb cream sauce served with a vegetable medley of roasted red bliss potatoes, summer squash, onion, peppers, tomatoes and delicate herbs
Fifth CourseDessert by Chef and Restauranteur Heidi Vukov of Croissants Bistro and Bakery and Hook and Barrel
Pecan praline crust with three layers of heaven: dark chocolate, milk chocolate mousse, and strawberry mousse topped with a chocolaty strawberry