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For business meetings or special events with 10 - 150 people, our private rooms, HARVEST and BUDBREAK, can be reserved Monday - Saturday. Please allow at least a two week notice. 

... FOR AN ADDITIONAL COVERED OUTDOOR SPACE, RESERVE OUR ADJACENT SUNSET TERRACE(25 ' X 50') WITH ITS CAFE LIGHTING OVERLOOKING THE POND AND MILL HOUSE!  $500 includes tables, chairs, table decorations, set up and clean up

CASH, CHECK, OR CREDIT CARD IS ACCEPTED.  A 3% SERVICE CHARGE IS ADDED FOR CREDIT CARD PAYMENTS.

To Reserve Your Event
Step 1: Call us confirm date. Matthew Office  912-654-0107  Cell 912-667-0783
Step 2: Submit signed Event Agreement and appropriate NON-REFUNDABLE DEPOSIT via cc, check or cash.  Your Deposit is applied toward your total.
Step 3: Select your menu ASAP and provide a guaranteed headcount 10 days prior to event.

Download Menu 

Event Agreement

 

 

 

 

 

 

 

 

 

Please add 8% tax to all Menus

OUR MENUS ARE DESIGNED TO BE SERVED TO YOU PLATED AT YOUR TABLE, SO NO BUFFET LINE!   OUR STAFF EAGERLY AWAITS TO PLEASE, AND ALL FOOD IS PREPARED ON SITE IN OUR "SCRATCH KITCHEN"! 

Price includes room with wine bar tender, tea, water and preset rolls with butter. Price does NOT include 8% sales tax, gratuity, or wine.

Choose one Soup, Salad, or Appetizer to accompany your Entrée and Dessert selections for a total of three Courses. A fourth course may be added for an additional charge.

Other meal suggestions may be emailed to Matthew at events@watermeloncreekvineyard.com, and menu items will be consulted with the Chef.

Hydroponic Garden Salads

Soups

Appetizers

o Bruschetta

o Petite Lump Crab Cakes- lemon caper remoulade, baby

Hydroponic greens salad

o Wild Foraged Mushroom Risotto

o Parmesan Stuffed Mushrooms with Boursin Bechamel

o Lamb Lollipop- Herbed Polenta Cake, Tomato mint Confit

o Shrimp-N-Grits- Stone Ground Grit Cake, Smoked Sausage,

Creole Gravy

o Chef’s Choice Of Seasonal Inspired Ingredients

Desserts

o 2 Layer Chocolate Cake Master’s Mistress Strawberry

Reduction Raspberry

o Lemon-n-Lime Tart- Mixed Berry Sauce, Vanilla Bean

Cream

o Walnut and White Chocolate Brownies- Nutella Ice Cream,

Brown Butter Caramel

o New York Style, Cinnamon Roll, Citrus Scented, Strawberry

Shortcake OR Chocolate Cheesecake

o Coconut Caramel Flan

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Entrée Selections( PRICED PER PERSON)

$35 Menu

o Oven Roasted Chicken Breast- Rustic Mashed Red bliss

Potatoes, Lemon Buttered Broccoli Florets, Truffle Honey

jus

o Roasted 5 oz Salmon-Lemon Grilled asparagus, roasted tomato

confit, Balsamic Reduction

o Roasted Pork Loin- Crimini Mushroom and Sweet Potato

Hash, Muscadine “BBQ” sauce

o Certified Angus Beef Sirloin 7 oz sliced with whipped

Potatoes , haricot verts, Onions, and Thyme, au jus

o Eggplant Parmesan, Marinara, Aged Parmesan, Rocket Salad

o Seafood “Duo” Pasta- Shrimp, and crab in a sherry Parmesan

cream over spaghetti Pasta

o Cheese stuffed Tortellini, Diced Roma, Basil, Olive Oil

o Assorted Seasonal Vegetables, Generous Portions and Two

Starches

o Chef’s Choice Of Seasonal Inspired Ingredients

 

$45 Menu

o Coffee rubbed 10oz Ribeye- sweet potato Puree, bacon

braised brussels, maple butter

o Seared 7 oz salmon

Crispy Seared Maple Leaf Farms Duck Breast

Herb Roasted Free Range Chicken Breast- Oven Roasted

Fingerling Potato Salad, Almond Lemon buttered Brussels

Sprouts, Brown “ Au Jus”

o Rice Flour Encrusted Fried Flounder- Pineapple Fried

Jasmine Rice with House Teriyaki, Baby Radish and

“Edamame” in a Ponzu Emulsion

o Shrimp and Grits

o Chef’s Choice Of Seasonal Inspired Ingredients

 

$57 Menu

● Earth and Inlet , Filet Mignon, Blackened Wild Jumbo

Shrimp, Roasted Potato Trio, Seasonal Vegetable, Bernaise

● Butter Poached Lobster Tail with Saffron Risotto, Prosciutto

Wrapped Asparagus

● Scottish Salmon, Seasonal Vegetable Medley, Chef’s Choice

of Starch

● Porcini Dusted Seared Ny Strip, Sunchoke Duet, Wild

Foraged King Mushrooms

● Venison, Seasonal root Vegetables, chef’s choice of starch

● Prosciutto Wrapped Pork Tenderloin, Brussel Leaves, Maple

Sweet Potato Fondant, Rosemary Beurre Noisette

● Prime Rib with Twice Baked Potato, Haricot Verts, Au jus,

Sweet onion Worcheshire

● Chef’s “Off Menu”Choice Of Seasonal Inspired Ingredients

$70 Menu

o Grilled Wild Caught Catch of the Day- White Truffle Stone Ground Grits, wilted Arugula, Wild Louisiana Crawfish Gravy

o Earth and Air- Seared 5oz Certified Prime Beef Tenderloin, Muscadine “BBQ” Quail Breast, Pommes Puree, Wild Foraged Mushrooms, Braised Cipollini Onions

o Triple Bone Colorado Lamb Rack- Rosemary Roasted Fingerling Potatoes, Cane Syrup Glazed Baby Carrots, Altamaha River Red mint ‘Jus’

o Grilled 12 oz Porterhouse Pork Chop- Creamed polenta, Baby Spinach Fondue, Tarragon Enoki Butter

o Wild Jumbo Shrimp Wrapped Crab Cakes- Silver Queen Corn and Edamame Succotash, Pommes Puree, Béarnaise Sauce

o Earth and Sea- Certified Angus Beef Tenderloin, Ghee Poached Lobster Tail, Grilled asparagus, Pommes Puree, White Truffle Demi, Lemon Saffron Beurre Blanc

o Spice Rubbed Seared Jumbo Sea Scallops,
o Chef’s Choice Of Seasonal Inspired Ingredients

Priced per Person