Amuse Bouche
Roasted Pear and Lobster Salad with
Yuzu Marmalade and Mint Oil
Appetizer
Fried Green Tomato with Crabmeat Ravigote and Burrata Cheese
Entrée
Chilean Sea Bass with Corn Macque Choux and Tomato Jam
Spiced Duck breast with Anson Mills Grits, Collard Greens, and Black Currant Reduction
Dessert
Lemon Pudding Cake with Coconut Ice Cream, and Roasted Pineapple-Kiwi salad
