Amuse bouche menu 2/14

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White Truffle Ceasar

layered with shaved parmesan, basil infused tomatoes, smoked sea salt cruton, and pink peppercorn, dijon, garlic, citrus dressing 

Ahi Tuna & Avocado Tower or Beet & Mango Tower

both dishes are served with duck fat fried wonton chips

NC Miso & Lusty Monk Crusted Tomohawk Pork Chop With Gorganzola Potato Croquet

both entrees served with chefs vegetable medley and a trilogy of sauces 

Pan Seared Black Drum With Sweet Basil Lobster Risotto

Expresso, Raspberry & White Chocolate Creme Brule

served with a Belgium chocolate and sea salt  strawberry