Summer Menu

*Menu Subject to change without notice

Opening Courses

Jumbo Lump Crab Cake
Louisiana-Style Remoulade

Spring Arugula Salad
Arugula, Snow Peas, White Asparagus, Endive, Fennel, Cilantro/Lime Dressing

Spinach Salad
Baby Spinach, Bacon Lardon, Hard Boiled Quail Egg, Bacon Vinaigrette

Lobster Tail
Celery Root Puree, Spanish Chorizo Paprika

She Crab Soup
Sherry, Cracked Black Pepper

Corn Bisque
Heirloom Tomatoes, Baby Corn

Charred Octopus
Lemon, Peppers, Shallot, Olive Oil

Main Courses

Rosemary & Dijon Crusted Rack of New Zealand Lamb
Black Garlic Puree, Fingerling Potatoes

Pan Seared Pheasant
Rosemary/Dijon Cream Sauce, Red Pepper Mash

12oz StripĀ 
Brussel Sprouts, Butternut Squash Puree, Mushroom Veloute

The Catch
Summer Vegetables, Carrot/Curry Sauce

Roasted Cauliflower
White Asparagus Puree, Black Carrot, Curry Mango Sauce

Tri-Colored Tortellini
House-made Pesto, Parmesan, Purple Basil

Rabbit Loin
Purple Hull Peas, Market Vegetables, Demi-Glace Sauce

Stuffed Quail
Charleston Gold Rice, Butter Braised Carrots, Peach Demi-Glace

Dessert Course

Chocolate and Caramel
Chocolate Sorbet, Salted Caramel Ice Cream, Cherry Chocolate Ganache, Caramel Gel, Tuile, Sweet Cherries

Strawberry Soup
Tuile, Chocolate Fluid Gel

Carrot Cake
Carrot Cake, Whipped Cream Cheese, Carrot Sorbet