Seared Slices of Duck Breast with Andouille Sausage and Crab Etouffee Sauce over Creamy Stoneground Cheese Grits (Duck Breast is Seared to a Safe Medium with Pink Center)
Appetizers
Lobster Claw Cocktail
Steamed and Scored Lobster Claw and Legs (set of two) for Easy Cracking and Shelling. Served Chilled with our Creamy Lemon and Herb Green Goddess Dipping Sauce
Toasty Warm Bread
Chef’s Selection of Both Soft and Crusty Artisan Loaves served with Maison Butter of Lavender, Honey, Roasted Garlic and Herbs
Spicy Not-Meatballs
Trio of Seared 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
Calamari Mediterraneo
Lightly Dusted and Flash Fried Calamari topped with Shaved Parmesan and a Marinated Sweet and Hot Pepper Salad. Served with an Herbaceous Green Goddess Dipping Sauce
Artichoke and Crab Skillet
A Warm Skillet of Creamy Crab Dip with Hints of Lemon and Basil, Artichoke Hearts, and Parmesan Cheese. Served with Fresh Toasted Tortillas
Pesto-Parmesan Mussels
A Half Dozen Jumbo New Zealand Mussels with Basil Pesto, Butter, Wine, Herbs and Parmesan. Served with Toasted French Bread
Fried Green Tomatoes
Southern Styled with Cornmeal Crust and Spicy Chow Chow Mayo Dipping Sauce
White Dog Puppies
A Half Dozen of our Own Style of Extra Large Hushpuppy, Filled with Crab and Crawfish Tail Meat, and Sweet Onion. Served with a Garden Vegetable Cheddar Cheese Spread