For Reservations: 251-224-6500 (ex. 2)
First Course
Endive and Watercress Salad
Pistachio, Strawberry, Watermelon Radish, Strawberry Vinaigrette
Paired with:
L’Acote Rose ‘19, Provence, France
Second Course
Poached Half Lobster Tail
Blood Orange, Orange, Cucumber, Feta
Paired with:
Kerner Abbazia di Novacella ‘18, Trentino-Alto Adige, Italy
Third Course
Seared Duck Breast
Wild Rice and Mushrooms, Roasted Sweet Potatoes with Chili Powder, Grand Marnier Reduction
Paired with:
Farm to Table Shiraz ‘17, Victoria, Australia
Fourth Course
Black Cherry Crumble
Espresso Gelato, Chocolate Dome
Paired with:
