Amuse Bouche

Roasted Pear and Lobster Salad with

Yuzu Marmalade and Mint Oil


Fried Green Tomato with Crabmeat Ravigote and Burrata Cheese


Chilean Sea Bass with Corn Macque Choux and Tomato Jam

Spiced Duck breast with Anson Mills Grits, Collard Greens, and Black Currant Reduction


Lemon Pudding Cake with Coconut Ice Cream, and Roasted Pineapple-Kiwi salad