Opening Courses

Jumbo Lump Crab Cake with Louisiana-Style Remoulade, Slaw

Artisan Salad Artisan Lettuce, Mushrooms, Cucumber, Bacon Vinaigrette

Shitake Mushroom Soup

White Bean Soup Truffle Oil, Cracked Black Pepper

She Crab Soup Cracked Pepper

Pork Belly  Swiss Chard, Golden Lentils and Cherry Reduction

Shrimp and Crab Cheesecake Mustard Soubise

Entree

Rosemary & Dijon Crusted Rack of New Zealand Lamb Bordelaise, Carolina Rice

Pan Seared Scallops Tomato Burre Blance,  Vegetables

*Filet Mignon Potato, Brussel Sprouts, Tomato Demi-Glace

*The Catch Vegetables, Sweet Corn Burre Blanc

Cheese Ravioli Parmesan, Mushroom Cream

Duck Breast  Vegetables, Demi Glaze

Veal Tenderloin Pea Puree, Bordelaise, Vegetables

Dessert

Chocolate Orange Cake Berry Sauce, Chantilly Cream

Sweet Potato Pound Cake Bourbon Pecan Praline Glaze

Maple Cheesecake- Maple Chantilly Cream