Steve and I agreed that we enjoyed the first two courses the most. This is the cheese course, which had three Georgia cheeses, all of which were delicious. The cheeses came off as fairly light, probably a combination of their intrinsic characteristics and the fact that the portions were small.
For a second course, Steve had a bean soup that he loved. I had a field green salad which had several very thin, delicate slices of ham as a garnish. The ham didn't overwhelm anything else because the slices were so thin---they complemented the very fresh lettuce extremely well.