Celebrating regional coastal cuisine "coast to coast"...

~ 1st Course ~

SEARED SCALLOP

New England

Parsnip, Bacon, Fennel, Pear, Radicchio

~ 2nd Course ~

CORN FRITTER

New Orleans

Local Tomatoes, Arugula, Radish, Popcorn Cream

~ 3rd Course ~

DUCK BREAST

South Carolina

Orange, Roasted Beets, Habersham Honey Cashews, Goat Cheese,

Cranberry Balsamic Gastrique

~ 4th Course ~

PANNA COTTA

Pacific Northwest

Espresso, Cocoa Whipped Cream, Candied Orange