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’oeuvres

Charcuterie 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 Course

Amuse Bouche by Chef Kelly Vogelheim of Town Hall

Duck confit croquette, local strawberry gastrique, smoked taleggio grits, and candied bacon

Second Course

Salad 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 Course

Amuse 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 Course

Entrée 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 Course

Dessert 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

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