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We'll be serving:
Amuse Bouche-NC Pattie Pan Carpaccio with Basil Aioli and Herbal Explosion
Ceviche - OBX Mahi Mahi Cured Pine Wheel with Cream Fraiche,
Acipenser Baerii Caviar, Summer Truffle
Joyce Farms "Naked Duck" Charcuterie- Jeffs House Cured Duck Proscuitto
Pulled Smoked Duck Legs
Foie. Gras Mousse
Intermezzo- Sorbetto
NC Sweet Potato Crusted First Hand Foods Braised Pork Belly
Served with Cracklings, Sherry Vinegar-Tarragon Reduction
Cheese Course Including NC Cheeses
Zabione with Local Figs
Wines To Follow
Each Course (except cheese) To Be accompanied By a Specialy Selected Wine
$85.00 Per Person
Plus Tax and Gratuity
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