Menu
Amuse: Mushroom Egg Custard with Caviar and Crème fraîche
First: Brussel Salad with crispy Black Eyed Peas with Citrus Vinaigrette
Second: Seafood Ravioli > Blue Crab and Shrimp house-made ravioli in shrimp bisque
Third: Confit Duck Legs or Sauteed Pompano, with Hoppin John, and Cornbread polenta with Collard Green Vinaigrette
Fourth: Chocolate Mousse with Orange Curd and shortbread cookie
At the time of booking please select the Entrée options you would like for the third course.
Dietary restrictions or Allergies - please let us know!
Discussion
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