Corn bread and Ciabatta bread
Shrimp Ceviche: diced avocado, cherry tomatoes, lime, Fresno peppers, pickled red onions, crispy corn tortillas
Carolina BBQ Shrimp: parsnip cream, BBQ butter, grilled baguette
Steamed Local Clams: white wine, garlic cream, parsley and grilled baguette
Butternut Squash Bisque with pecan crumble and crème fraiche
Grilled Heritage Farm Port Chop: crispy potatoes, wilted kale, marinated feta and peppadew honey
New Zealand Lamb Rack: sautéed spinach, toasted cashews, raita, red onion confit
Grilled Cherry Point Swordfish: heirloom pumpkin puree, shaved Brussels sprouts, brown butter emulsion, crispy prosciutto
Banana Cream Pie: graham cracker crust and rum caramel
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