| First Course |
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fresh seafood, citrus, onion, peppers, herbs, plantain chips
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a variety of smoked meats, pate and cheese
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soft shell crab, baby arugula, frisee, peppers, three citrus vinaigrette
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baby greens, heirlook tomatoes, onion, roasted tomato and truffle vinaigrette
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autumn greens, smoked squash, pumpkin seeds, dried bing cherries, melted onion vinaigrette
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| Seafood |
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orange buerre poached lobster tail, citrus grits
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cashew encrusted, maple glaze, wild rice
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sesame seed encrusted, soy-demi reduction, pommes puree
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capers, lime dill butter, crispy shallot, pommes puree
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jumbo gulf shrimp,sugar cane skewer, asian bBQ, citrus grits
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| Meat and Foul |
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8 oz center cut tenderloin,tomato bordelaise, pommes gratin
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chimichurri sauce, roasted pepper-tomato jam, fingerling potatoes
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rosemary, port wine demi-Glace, pommes gratin
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confit leg, seared breast, hoison barbeque, orange peppercorn sauce, pommes puree
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| manage |
