Table

served with melted caramel and vanilla bean ice cream.

pastry chef majid amoorpour's daily creations.

served with warm mixed berry compote and mascarpone mousse.

served in puff pastry with mixed berries

served with vanilla bean ice cream.

served with vanilla pastry cream.

served with vanilla ice cream

composed tasting of three pastries each paired with a dessert wine or liquor.

with a grilled brioche and grafton farms cheddar sandwich

served with preserved fruit chutneys and toasted baguette.

served with lemon-dill creme fraiche on a crisp croustade.

with brioche croutons and lemon creme fraiche.

chickpea flour-crusted. topped with a pickled ginger and yuzu aioli, green onions and black sesame seeds.

slow-cooked lamb leg over housemade gnocchi topped with a truffle infused saba

lobster and crab cakes with a citrus beurre blanc and basil oil.

tamarind-glazed and served over a crisp salad of daikon radishes and cucumbers dressed with a white soy sauce.

slow-cooked american kobe beef wrapped in pasta with cremini mushrooms and topped with reduced braising juices.

over a fava bean and sweet cream butter sauce.

over a baby spinach and arugula salad with red onions, orange segments, red grapes and orange blossom vinaigrette.

buttercrunch lettuce, bacon, avocado, hard boiled quail egg, vine-ripened tomatoes, cucumbers and red onions topped with a creamy. maytag blue cheese dressing and a balsamic drizzle.

tossed with herb-roasted tomatoes and a hazelnut vinaigrette

over pommes pont neuf and baby bok-choy finished with reduced braising juices, orange segments and crisp frisee.

florida grouper with a rich crawfish sauce over a cornbread griddle cake.

with barbequed tofu, grilled marinated red onions and zucchini, topped with a creamy mustard vinaigrette.

pan-seared center cut filet and barbeque-spiced top steak over a warm purple fingerling potato salad and sugar snap peas. finished with a red wine reduction.

pan-seared crispy over a sweet potato and golden mushroom hash, with haricot vert and toasted pecans, finished with orange segments and micro arugula.

over a carolina gold rice and rock shrimp pirlau. topped with caramelized kumquats and cashews.

oven-roasted pork tenderloin and braised fresh bacon from grateful growers farm over a sweet potato and melted leek gratinee. served with garlic-sauteed broccolini and drizzled with saba.

grilled and served with herb-roasted shitake mushrooms, crushed fingerling potatoes and a red wine jus.

served with a sweet onion marmalade.

oven-seared breast and leg braised with preserved lemons and thyme.

with a caramelized apple butter.

served with tempura vidalia onions and bordelaise sauce.

with a roasted garlic confit.

maytag blue cheese butter.