Walk through the south with samplings from the field and sea.
Deviled eggs topped with crispy country ham, hot sauce vinaigrette, herbs
Roasted red kuri squash, crispy olives, queso fresco, basil oil
Pan seared red snapper over sweet corn puree, fumet, gazpacho, radish, lemon
Buttermilk biscuit dough fried as donut holes, set on top of pastry cream, macerated seasonal fruit and orange zest