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French crepe, lump crab, wilted spinach, Smithfield ham, bruleed hollandaise, balsamic-curry reduction and tomato conserve.
1/2 dozen hand shucked oysters, champagne mignonette, pickled horseradish, charred lemon and tabasco.
Jalapenos, frisee, shaved radish, cucumber essence, extra virgin olive oil and smoked sea salt.
Creamed corn and coleslaw.
Rosemary pastry, arugula, Marcona almonds and blackberry-port syrup.
Shaved fennel, lemon, harvested lettuces, salad burnet and broken brown butter vinaigrette.
Chef's gathering of torn local greens, pork belly croutons, garden herb scented chevre cheese, roasted vibrant vegetables and mustard emulsion.
Citrus supremes, roasted baby beets, wild berries, micro basil, local honey, pistachio, pea and corn shoots, extra virgin olive oil and fresh cracked pepper.
Sauteed shrimp, pea shoot, brioche croutons and tarragon scented creme fraiche.
Sea Island peas, heirloom beans, kale, country side vegetables and tomato broth.
Yukon-kohlrabi pave, succotash and black current port reduction.
Marble potato confit, florets, baby carrots, arugula pesto and tarragon-concasse infused cabernet reduction.
Prosciutto, tender asparagus, baby carrots and brown butter.
Sea Island peas, farmers beans, petite spring vegetables and tomato-fennel water.
Smoked pork belly, yukon gold potatoes, parsnip veloute and oven roast mirepoix.
House crafted ricotta, fresh herbs, torn greens, rustic tomato sauce and grilled ciabatta.
American cheese and Texas toast.
Grilled pita, marinara and mozzarella.
Choice of BBQ or honey mustard.
Two mini burgers and American cheese.
Buttery and rich brioche doused in a bourbon creme anglaise (made to order, please allow 15 minutes)
Toasted peanuts, salted caramel and cinnamon ice cream.
Custard and caramelized sugar.
Vanilla biscotti, whipped cream and fresh berries.
House-made seasonal cheesecake.
Vanilla bean, seasonal sorbet, brown butter pecan and cinnamon.
Menu for Preston's Restaurant provided by Allmenus.com
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