Cream of Sweet Corn Soup

Smoked Garlic Meatballs - Crispy Cheese Nest - Basil Oil

Simple Greens

Dried Apricots - Spiced Pecans - Orange Vincotto Dressing

Limoncello-Steamed Blue Hill Mussels

Oven-Dried Tomato - Lemon Thyme Cream

Warm Mexican Lobster Sope

Mango Relish - Smoked Chili Lime Lobster Bisque

Grilled Asparagus Salad

Burrata - Toasted Spanish Almonds - Tiny Greens - Sherry Vinaigrette

Pan-Seared New York Foie Gras

Black Pepper Waffle - Maple-Glazed Tangerines - Crispy Pancetta

Chopped Hearts of Romaine

Parmesan Cheese - Herb Garlic Croutons - “Chi-Chi” Dressing

Cornmeal Fried Oysters

Fennel Celery Root Slaw - Gorgonzola - “Buffalo” Aioli

Carnaroli Risotto

Crispy Rock Shrimp - Ruby Red Grapefruit - Sweet Garlic - Aged Pecorino Romano

Lemon & Pine Nut-Crusted Alaskan Halibut

Wilted Baby Arugula - Black Olive & Sun-Dried Tomato Vinaigrette

Pan-Roasted Salmon

Sautéed Collard Greens - Apple Wood Smoked Bacon - Roasted Corn Black Pepper Broth - Tobacco Onions

Wood-Grilled Free Range Chicken Breast

Soft Polenta - Oyster Mushrooms - Roasted Red Bell Pepper Salsa

24 Hour-Marinated Short Ribs

Olive Oil Parsnip Purée - Watercress Artichoke Salad - Cider Barbeque Glaze

Cast Iron-Seared Day Boat Scallops

Cactus Relish - Truffle Squash - Mole Vinaigrette

Star Anise & Coriander-Dusted Big Eye Tuna

Wok Seared Bok Choy - Foie Gras Ginger Pot Stickers - Green Curry Sauce

10 oz Wood-Grilled Wagyu Flank Steak

Anson Mills Jalapeño Cheese Grits - Golden Raisins & Garlic Sautéed Rapini - Rosemary Zinfandel Sauce

Featuring Chef’s signature dishes and creations designed from seasonal in

Sautéed Collard Greens

Soft Polenta

Anson Mills Jalapeño Cheese Grits

Wok Seared Bok Choy

Olive Oil Parsnip Purée

Truffle Squash

Cornmeal Buttermilk Roasted Apple Buckle

Maple Walnut Gelato

Chocolate Chip Brownie

Roasted Banana Gelato - Peanut Butter Peanut Brittle - Chocolate and Caramel Sauce

Grilled Vanilla Pound Cake

Marinated Local Fresh Berries - Lemon Ginger Granita

Ancho Chile Chocolate “Cupcake”

Honey Vanilla Bean Gelato - Cinnamon Anglaise

Coffee Pot de Crème

Almond Orange Biscotti

Selection of Local Handmade Cheeses - Toasted Nut and Fruit Bread - Seasona

Crispy Cornmeal Rock Shrimp

“Chi-Chi” Dipping Sauce

Spicy Salmon and Grilled Shiitake Mushroom Spring Roll

Carrot Cucumber Salad - Sweet Thai Peanut Sauce

Warm Goat Cheese and Caramelized Onion Flatbread

Apples - Basil

Simple Greens

Dried Apricots - Spiced Pecans - Orange Vincotto Dressing

Smoked Garlic Meatballs

Herbed Tomato Gravy

Limoncello-Steamed Blue Hill Mussels

Oven-Dried Tomato - Lemon thyme Cream