SMALL PLATES
Crispy Fried Softshell Crab with Chive Oil and Crab Risotto.
Heirloom Tomatoes, Goat Cheese, EVOO and aged Balsamic.
Malpeque Oysters on the half shell with Georgia Peach Mignonette.
Mixed Greens with Romanian Sweet Peppers, Sweetgrass Dairy Goat Cheese and lemon-parsley vinaigrette.
RAW PLATES
Pan Roasted Wolffish with Napa Cabbage, heirloom Peppers and Mushroom Soy Broth.
SECOND MORTGAGE PLATES
Whole Fried Barramundi with Heirloom tomato-cucumber vinaigrette.
C.A.B. New York Strip with haricot verts and Vidalia Vinaigrette.
DESSERTS
Toasted Pecan Creme Brulee
Buttermilk Cake, Lemon buttercream, blackberry jam filling and vanilla ice cream.
Warm Georgia Peach and blackberry jam galette, 10x sugar, vanilla ice cream
Cannoli taco, chocolate chip and pistachio ricotta cream, raspberries.
