Starters

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Fried Rice
and Lemongrass Scented Soy Caramel

Barbecued Shrimp Taco
with Mango/Pickled Red Onion Salad and Cilantro-Lime Crema

Dean’s Tortilla Soup with South of the Border Flavors

Carolina BBQ Glazed Lockhart Quail and House Smoke Bacon
on Profound Microfarms Ultra Head ‘Wedge’ with Comeback Dressing

Flash Seared Hudson Valley Foie Gras
with Sicilian Pistachio Crusted Foie Cannoli, Tiramisu Sponge Cake,
Glazed Cipollini Onion and Luxardo Cherries

Crispy Barbecued Bluepoint Oysters
on Gulf Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’

Spicy Yellowfin Tuna Tartare
with Vietnamese Green Papaya Salad, Kafir Lime Peanuts,
Umami Rice Crackers and Chilled Calamansi/Mint Consommé

A Sampler of Griddled Jumbo Lump Crab Cakes with Mango Pico de Gallo,
Short Rib Enchilada with Queso Fundido and Cumin Jícama Salad,
and Crispy Two Bite Lobster Tacos with Avocado Relish

 

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeño Grits, Tangle of Greens and
Butternut Squash Taquito with Smoky Chili Aioli

Seared Georges Bank Diver Scallops on English Pea Purée
with Spring Pea Succotash, Chorizo Fritters,
Smoky Butter and Rhubarb Relish

Petit Prime Beef Filet and Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy

Blackened Gulf Red Snapper and Gulf Prawns,
Jambalaya with Spicy Elk Sausage, Crawfish, Creole Crab,
and Delta Hush Puppies

Barbecued Crescent Long Island Duck Breast
on Creamed Sweet Corn with Fried Okra and Southern Chow Chow

Wood Grilled NilGai Antelope Sirloin and Ancho Braised Beef Cheeks
with Morel Mushrooms, Spring Onions, Spinach Herb Purée,
Duck Fat Tater Tots and Huckleberry Jus