Menu and contact information for the 2013 Spring Restaurant Week.
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- Lamb chops benedict— With sunny side up eggs on a country ham spoon bread muffin.
- Mussels in bacon— With great northern beans, garlic, tomatoes and white wine basil cream.
- Tempura avocado— Filled with lobster and crab salad drizzled with white truffle oil.
- Black cherry roasted duck— With broccolini and caramel corn pudding.
- Lime coconut tilapia— With roasted broccoli florets and salted whipped potatoes
- Cat sea pig sea scallop wrapped in catfish and applewood smoked bacon— With rosemary creamy grits and grilled brussel sprouts sauced in a roasted tomato truffle sauce.
- Fried chocolate cake— With black pepper vanilla ice cream and berries.
- Strawberry Romanoff— With daiquiri whipped cream.