Revolution

Olives, roasted peppers and crostini

Gorgonzola, basil tomato confit

On the half shell

Cucumber, green and wasabi caviar

Red onion, pickled okra and crostini

Avocado, radish and citrus supremes

Beet cured salmon, cream cheese mousse and herb salad

Shrimp and scallops with tortilla crisps

In a spicy broth with diced tomato and basil

Spicy red curry and ginger corn fritters

Papaya and mango pico, tomatillo salsa, creme fraiche and cotija cheese

Roasted red pepper provencal, feta cheese and cucumber yogurt

Spicy red chili, ginger and garlic sauce

House made kimchi

Mascarpone and yukon potato

Citrus glazed duck breast and confit leg, white corn cheese grits and apple slaw

Turnip greens, shiitake and oyster mushrooms

Couscous, rock shrimp and lobster sauce

Shiitake and oyster mushrooms, lemon gnocchi and chive froth

Lemongrass ginger broth, black mushrooms and asian greens

Fermented black bean sauce and shiitake mushrooms

Grilled asparagus, fingerling potatoes and whole grain mustard demi glace

3 Course chef's selection menu

5 Course chef's menu

7 Course degas menu

Pimento cheese mousse, red pepper jam on brioche

With smoked chili mole and watermelon pico de gallo

Goat cheese grits and brussels sprouts leaves

Bananas, caramel and burnt marshmellow