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