Grilled Jumbo Shrimp and Lightly Stir-Fried Duck Rice with a Citrusy Soy Ginger Glaze
Appetizers
Fire Roasted Red Pepper Hummus (F.R.R.P.H.)
Fire Roasted Red Pepper Hummus with Roasted Garlic and Cumin Dusted Tortilla Chips and Fresh Herb Olive Oil
Shrimp and Grits
Cajun Seasoned Sauteed Shrimp with Aged Cheddar Stone Ground Grits, Confetti Peppers, and Herbs
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
Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
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 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
Crab and Crawfish 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