MoveableFeastMenu Cedric's Garden_Layout 1
Carolina Spring Feast
Cedric’s Garden Saturday, April 30th, 2016 Feasting Table Dinner in Our New Private Garden in the Heart of Antler Hill Village
Join us for the first Moveable Feast of the season set in our newest private event venue, Cedric’s Garden. Surrounded by high Charleston-style fencing, spring plant beds and flagstone flooring, this venue is a private oasis in the midst of the bustling Antler Hill Village. Wine and hors d’oeuvres begin at 6:30pm and then we’ll settle in at the feasting table at 7:00pm for a memorable spring-inspired dinner with Chef Mark DeMarco of Cedric’s Tavern
Tastes of Spring Creamy Spring Onion and Wild Ramp Grits, Fire Roasted Asparagus, Morel Mushrooms, Pepper Relish, Shaved Manchego, Caraway and Almond Dust
Bounty of the Coast Poached North Carolina Flounder, Grilled Prawns, Creamed Rice with Vidalia Onions and Fava Beans, Rhubard Relish, Radish, Pea Puree and Green Garlic Gremolata
Intermezzo Strawberry and Basil Gazpacho, Pickled Jalapeño
Estate Raised Red Wattle Hog Confit of Pork Shoulder and Fire Roasted Loin, Apricot Jus, Pickled Cabbage, Sweet and Sour Carrots, Fingerling Potatoes with Black Garlic
Completion “Naked” Lemon Thyme Cake, Early Harvest Blueberry Compote
For Reservations, Please Call 828-211-9803 Seating is limited and payment is required at the time of reservation. 48 hours notice is requested for cancellations. In the event of rain, dinner will be held in Cedric’s Loft. $125 per person, includes gratuity.
Cedric’s Garden Saturday, April 30th, 2016 Feasting Table Dinner in Our New Private Garden in the Heart of Antler Hill Village
Join us for the first Moveable Feast of the season set in our newest private event venue, Cedric’s Garden. Surrounded by high Charleston-style fencing, spring plant beds and flagstone flooring, this venue is a private oasis in the midst of the bustling Antler Hill Village. Wine and hors d’oeuvres begin at 6:30pm and then we’ll settle in at the feasting table at 7:00pm for a memorable spring-inspired dinner with Chef Mark DeMarco of Cedric’s Tavern
Tastes of Spring Creamy Spring Onion and Wild Ramp Grits, Fire Roasted Asparagus, Morel Mushrooms, Pepper Relish, Shaved Manchego, Caraway and Almond Dust
Bounty of the Coast Poached North Carolina Flounder, Grilled Prawns, Creamed Rice with Vidalia Onions and Fava Beans, Rhubard Relish, Radish, Pea Puree and Green Garlic Gremolata
Intermezzo Strawberry and Basil Gazpacho, Pickled Jalapeño
Estate Raised Red Wattle Hog Confit of Pork Shoulder and Fire Roasted Loin, Apricot Jus, Pickled Cabbage, Sweet and Sour Carrots, Fingerling Potatoes with Black Garlic
Completion “Naked” Lemon Thyme Cake, Early Harvest Blueberry Compote
For Reservations, Please Call 828-211-9803 Seating is limited and payment is required at the time of reservation. 48 hours notice is requested for cancellations. In the event of rain, dinner will be held in Cedric’s Loft. $125 per person, includes gratuity.
