Dinner At Palmer’s

When: Wednesday, May 16, 2012
Choice of Two Seatings:
6:00pm or 8:15pm
By Reservation Only – Please Call 912-634-5515
Tuesday- Friday between 8am and 2pm
            Please make reservations as soon as possible to ensure your space.
            Dress is Island Casual

Menu:

First Course-
            Watercress, Shaved Red Onion, Venison, Grapefruit vinaigrette
Second Course-
             Apple Poached Halibut, Sweet and Sour Green Beans with Chorizo
Third Course-
            Goats cheese and Asparagus Tart, Tender Greens, Chive Dressing
Fourth Course-
           Cucumber Buttermilk Soup
Fifth Course-
         Smoked Beef Tenderloin, Pimento Cheese Grits, Pickled Okra, Sweet Corn Puree
Sixth Course-
         Chocolate Truffle Hazelnut Shortbread Torte

Palmer’s will not be serving wine however you are welcome to bring your own.
Below are suggested wines that Chef recommends to be
complimentary to your meal:
-”Unoaked” aka “Naked” Chardonnay from the Russian River Valley of Ca.
-Zinfandel from the Napa Valley of California
Wine glasses will be provided. By law our staff cannot present (open) wine or serve it.

Price: The price is $70 per person and includes the full six course dinner,
coffee and tea. Georgia Sales tax and gratuity are not included in the total.

There are only 60 reservations accepted for this limited seating dinner. Reservations are accepted on a first come-first served basis. All food and amenities will be ordered in advance based on the total of 60 guests. There will not be an opportunity to make substitutions on the menu. Confirmed reservations will require a credit card number to hold the reservation. There is a strict 48 hour cancellation window. Any cancellations after the 48 hours or any no shows the night of 5/16/2012 will be charged $40.00 to the card on file. Thank you in advance for understanding and respecting this policy.

We look forward to seeing you there!
The Staff of Palmer’s Village Cafe

2 Responses to Dinner At Palmer’s

  1. Jennifer says:

    Palmer said he could veggie friendly:)

  2. Doreen Koenig says:

    Had a wonderful breakfast and looking forward to coming back!
    The chef is creative and talented !

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