Delight in the simplicity and elegance of our soups and salads, where fresh ingredients meet inspired flavors. Every bite and sip brings a mix of textures and tastes, thoughtfully crafted to elevate your dining experience. This course offers a refreshing balance, perfect for preparing the palate.
Soups
Chilled Cucumber and Buttermilk Soup with Mint and Cracked Pepper
A smooth, refreshing blend of cucumber and cultured buttermilk, served chilled and finished with fresh mint and coarsely ground black pepper.
Chef George’s Signature Roasted Tomato Bisque with Thyme Infused Creme
Slow-roasted heirloom and roma tomatoes, red bell pepper, carrots, red onion, and garlic blended into a rich, creamy bisque, garnished with a swirl of thyme infused creme.
Sweet Corn Chowder with Charred Leeks and Thyme
A creamy Southern chowder of sweet corn and potatoes, layered with the smoky depth of charred leeks and finished with fresh thyme.
Golden Beet and Apple Soup with Ginger and Coconut Milk
Velvety purée of roasted golden beets and crisp apple, brightened with ginger and smoothed with coconut milk for a naturally plant-based option.
Wild Mushroom and Barley Soup with Rosemary and Olive Oil
Earthy mushrooms and tender pearl barley in a savory broth, enriched with rosemary and a touch of cold-pressed olive oil.
Salads
Summer Greens and Herbs with Shaved Radish and Lemon Vinaigrette
Tender baby lettuces and mixed herbs tossed with paper-thin radishes and a bright lemon vinaigrette for a clean, simple start.
Shaved Fennel and Arugula Salad with Orange, Pistachio, and Citrus Dressing
A vibrant salad of shaved fennel and peppery arugula, paired with juicy orange segments, toasted pistachios, and a fragrant citrus vinaigrette.
Romaine with Parmesan, Pickled Shallots, and Creamy Anchovy Dressing
A refined twist on a Caesar—romaine hearts, topped with parmesan shavings, pickled shallots, and a velvety anchovy dressing.
Heirloom Tomato and Peach Salad with Basil, Burrata, and Balsamic Reduction
Sliced seasonal tomatoes and ripe peaches layered with fresh burrata, torn basil, and a syrupy balsamic glaze.
Roasted Beet and Arugula Salad with Whipped Goat Cheese and Spiced Pecans
Sweet roasted beets paired with peppery arugula, tangy whipped goat cheese, and house-roasted spiced pecans.
Shaved Brussels Sprouts and Apple Salad with Aged Cheddar and Maple-Dijon Dressing
Thinly shaved Brussels sprouts and matchstick apples tossed with sharp cheddar, toasted pecans, and a lightly sweet maple-Dijon vinaigrette.
Charred Carrot and Farro Salad with Citrus Yogurt and Dill
Warm roasted carrots and nutty farro in a citrusy yogurt dressing, finished with fresh dill and a dusting of sunflower seeds.
Baby Spinach and Strawberry Salad with Feta and Toasted Almonds
Tender spinach leaves tossed with fresh strawberries, crumbled feta, and toasted almonds, dressed in a poppyseed vinaigrette.
Watermelon and Cucumber Salad with Feta, Mint, and Lime
A cool and refreshing salad of juicy watermelon and cucumber, accented with crumbled feta, fresh mint, and lime zest.
Grilled Vegetable Panzanella with Torn Croutons and Basil Vinaigrette
Charred seasonal vegetables and rustic French bread croutons tossed in a basil-forward vinaigrette, capturing the best of summer simplicity.