Image Gallery

Food and Photos by Scott Craig, Pastry by Bill Hallion

Chocolate Mousse Cake, Espresso Ice Cream

Duck Confit Gnocchi

Field Pea Soup, Parmesan Flan, Butter Poached Lobster, Bacon

CAB Prime Tartare, Roasted Garlic Aioli

Salmon with Apple-Horseradish Bearnaise

     

Braised Pork Belly, Roasted Tomatoes, Local Greens, Apple Cider-Shallot Vinaigrette

     

Braised Pork Belly, Cherry-Cornbread Pudding, Braised Collards

Veal Sweet Breads, Butter Poached Radishes, Grapes, Local Greens

                                                                                                    

Herb Crusted Lamb Loin, Heirloom Carrot, Ramp Puree, Braised Lamb Shank

Poached Shrimp, Compressed Shrimp with Horseradish Royale, Spicy Tomato Gastrique

Wild Mushroom Terrine, Risotto Croquette, Beef Tartare, Sunnyside Quail Egg

Tea Smoked Duck, Glazed Blueberries, Roasted Pear Puree, Vanilla Scented Sweet Potato

Foie Gras Terrine, Compressed Apple Butter, Apple-Brandy Gastrique, Candied Walnut, Brioche Puree

Twice Cooked Scallops, Pear-Celery Root Puree

House Ricotta, Pickled Vegetables, Brioche Crouton, Poached Quail Egg

Crab Salad with Avocado

Duck Roulade with Dried Fruit and Walnut, Sweet Potato Gnocchi, Brussels Sprouts with Bacon, Cranberry and Toasted Pecans

Contemporary Caesar Salad

Butter Poached Lobster, House Pasta with Sauce Mornay

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CAB Prime Tenderloin, Heirloom Carrots, Mache, Potato Gratin

Lobster Waldorf Salad

Beef Short Rib Torchon en Brioche, Beet and Citrus Salad, Beet Fluid Gel

Creme Fraiche Sorbet, Blueberries

Foie Gras with Salted Grapes, French Toast, Maple Espuma, Purple Sweet Potato Puree

Crab, Cucumber and Citrus Salad with Radish Puree

Soft Poached Egg with Spring Pea and Asparagus Salad, Crispy Mushroom, Pancetta, Lemon Oil

Molasses Glazed Smoked Scallop with Truffled Corn Soup, Bacon Foam, Wilted Spinach, Corn Cake

     

Pan Seared Charleston Wreckfish, Succotash, Risotto-Style Barley, Red Wine Reduction

Foie Gras Torchon, Smoked Raisins, Champagne Gelee, Apple Caviar, Micro Fennel

Beef Carpaccio, Candied Lemon Zest, Spun Potatoes, Micro Greens

Pork Belly, Truffled White Bean Puree, Papardelle Pasta

Butter Poached Lobster Tail, Sous Vide Beef Tenderloin, Duck Fat Poached Creamer Potatoes, Wilted Spinach

Rye Crusted Grouper with Prosciutto Inlay

Lamb Loin with Basil-Potato Puree, Tomato Jam, Olive Tapenade

Vanilla Cured Foie Gras Torchon en Brioche with Pickled Cherries, Pistachio Powder

Roasted Apple and Butternut Squash Soup with Shaved Foie Gras, Apple,

Bacon Wrapped Scallops with Truffled Cauliflower Puree, Chipotle Powder

Beet and Citrus Salad

New York Strip with Caramelized Onion-Potato Puree, Broccoli