SPRING 2026 Dinner menu
initial NOSH (select two)
CRISPY TROUT CAKES - Korean BBQ Sauce, Sunflower Sprouts
HIGH SOUTH TOAST - Gorgonzola, Walnuts, Honey
SHRIMP AND CILANTRO SHU MAI - Ginger, Fried Garlic, Soy Dip
CHARCUTERIE AND CHEESE - Cured Meats, Pickled Things, Myriad Cheese
MESQUITE SMOKED ATLANTIC SALMON - Pickled Peppers, Roasted Garlic, Bread and Butter Pickles
HOMEMADE BURRATA - Black Berries, Hot Honey, Basil
ease IN (select one)
BEETS AND FARRO Honey Chevre, Pickled Fennel, Amaranth
SPRING PEA AND ASPARAGUS RISOTTO - Parmesan, Roasted Garlic, Pea Tendrils
MONTICELLO MAC AND CHEESE - Homemade Eggs Noodles, Gruyere, Roasted Garlic Creme
ESSENTIAL LOBSTER BISQUE - Sherry, Jasmine, Rice, Tarragon
CHARDONNAY ASPARAGUS Quail Eggs, Bonito Flakes, Nori, Blackberry Vinaigrette
ESSENTIAL WEDGE - Iceberg Lettuce, Gorgonzola, Tomatoes, and Arkansas Bacon
inter-MEZZO (select one)
SWEET POTATO VODKA - GRAPETTE SIP
ALOE - HONEY CRISP APPLE - BASIL SEED SIP
BLACKBERRY - POMEGRANATE GRANITA
HIGH SOUTH HOOCH SIP (whiskey)
main EVENT (select one)
LAPINE AU VIN - Natural State Rabbit, Herby Polenta, Wild Mushrooms, Spring Micro-Greens
CAB BATHED BEEF SHORT RIB - Potato Mash, Blue Oyster Mushrooms, Chives
WHITE MISO - MAPLE SEARED SALMON - Mushroom Potatoes, Bread and Butter Pickles, Nasturtium
KOREAN BOLOGNESE - Lamb, Venison, Sweet and Salty Mushrooms, Tagliatelle
METRO-BILLY SHRIMP AND GRITS - Andouille Sausage, Myriad Peppers, Chive Oil
SOUTHERN FRIED CHICKEN SCHNITZEL - Delicata Squash, Parmesan, Citrus Arugula
SMOTHERED PORK CHOP - Buttery Mash, Caramel Onions, Potlikker Gravy
ease OUT (select one)
STICKY TOFFEE PUDDING - Brown Sugar Creme, Raspberry Powder, Toasty Nuts
ESSENTIAL STRAWBERRY SHORTCAKE - Sweet Biscuit, Shaken Creme, Spring Mint
MILK CHOCOLATE POT DE CRÈME - Whipped Cream, Pom Seeds
ROSEMARY OLIVE OIL CAKE - Strawberry Ice Cream, Salted Caramel
ESSENTIAL S’MORE - Chocolate Creme, Homemade Marshmallow, Graham Powder
DINNER DEETS
Thanks for checking out Edible Culture – please feel free to peruse our Spring-Summer dinner menu with the idea of selecting accordingly from each category; but keep in mind we can also design a menu around your own preferences, ideas. We require a $500 deposit to secure the date then final payment is due one week prior to the event. We charge $150 per service attendant and will make those suggestions according to the specific size and dynamic of your party. Please shout back with questions, insights - thanks again for reaching out, we look forward to catching up soon. To check date availability please email: case@edibleculture.net
