Pan Seared Duck Breast Glazed with Caramelized Apples and Onions, Currants and Cranberries, and Hints of Ginger. Served with Mashed Yukon Gold Potatoes.
Pork a l’Orange
Garlic and Herb Marinated Pork Tenderloin. Skillet Seared and Glazed with a Sweet and Tart Reduction of Blood oranges, Caramelized Shallots, and Veal Stock. Served with Chive Whipped Potatoes.
Uptown Succotash
Steamed and Shredded Lobster and Lump Crab tossed in a Triple Succotash of Lima Beans, Stewed Tomato, and Grilled Corn. Served with Savory Aged Cheddar Grits
Georgian Shrimp and Catfish
Zesty Skillet Seared Shrimp and Rappahannock Blue Catfish with a Southern Sweet Corn Triple Succotash of Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits