Bowls


PAN-SEARED SCALLOPS OVER CAULIFLOWER AND GRUYERE PUREE WITH BRAISED LOCAL GREENS, SHIITAKE MUSHROOM BROTH, AND TRUFFLE OIL

BLACKENED SALMON WITH GREEN TOMATO SALSA OVER CHEESE GRITS, AND A SAUTÉE OF BLACK BEANS, MIRLETON SQUASH,AND ROASTED ANAHEIM PEPPERS

THAI-STYLED VEGETARIAN GREEN CURRY WITH SPINACH, TOMATOES,
SUGAR-SNAP PEAS, SWEET POTATOES, EGGPLANT, AND JASMINE RICE

VEGETARIAN RISOTTO WITH BLACK RIVER FARMSTEAD GOAT CHEESE, SHIITAKE MUSHROOMS, BUTTERNUT SQUASH, RED ONIONS, AND SPINACH

PAN-FRIED CAROLINA CATFISH WITH A SPICY PEPPER, BOILED PEANUT, AND GARLIC PAN SAUCE OVER BLACK EYED PEAS WITH BACON AND RICE

MAINE LOBSTER RAVIOLI OVER A TOMATO AND TARRAGON CREAM SAUCE WITH LUMB BLUE CRAB AND FINISHED WITH SHAVED DANTE SHEEP'S MILK CHEESE

BRAISED BONELESS BEEF SHORTRIBS WITH BASIL PESTO OVER LOCAL ZEPHYR SQUASH CASSSEROLE AND CRISPY FRIED LEEKS