Parkerhouse Rolls

nuoc mam, cilantro, mint, thai chili, puffed rice, bibb lettuce

*C.A.B. Tenderloin Tartare

Deviled Eggs

canary melon, lady edison country ham, charred poblano buttermilk, sorghum, cotija, cilantro

Melon & Ham

NC Shrimp Cocktail

crispy frog legs, marinated artichoke hearts, sauce gribiche

Frog Legs

strawberry rhubarb compote, buttermilk ice cream

Buttercake

Nashville Hot Crab Cakes

skrewball peanut butter whiskey, demerara, mozart dark and white, cream

Peanut Butter Chocolate Martini

egg yolk, capers, tallow, chips, chive oil

Arancini

Bone Marrow

passionfruit sorbet, vanilla bean chantilly, coconut tuille

Coconut Cream Sundae

New York Style Cheesecake

blackberry jalapeño gastrique, candied jalapeño

Giffords Bacon

vanilla bean, lemon lavender shortbread crumble

Creme Brulee

coconut cremeux, candied lime zest, biscoff cookie

Yuzu Semifreddo

beef tallow candied pecan, seasonal spread, house pickles, whole grain mustard, honey comb, crostini

Artisanal Meat & Cheese Board

pickers vodka, borghetti, espresso, demerara, cream

Espresso Martini

Tuna Poke

corn risotto, roasted poblano pepper, fried leeks, red pepper coulis

Pan-Seared Scallops

seven layer, caramel chocolate ganache, chocolate crumb, salted caramel gelato

Oak Chocolate Cake

strawberry jam, white chocolate cremeux, lime graham cracker crumb

Key Lime Pie Bar

grilled vanilla bean pound cake, basil peach coulis, mascarpone cream, oat almond praline

Grilled Peach Pound Cake

roasted summer squash, oven-dried cherry tomato, mustard vinaigrette

Duck Breast

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5-10 minutes until bubbly. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.

Prepare the Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Knead the Dough

After the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and place it in a greased baking dish, spacing them apart. Cover and let rise for another 30 minutes.

Shape the Rolls

Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown. Remove from the oven and brush the tops with melted butter and sprinkle with Maldon salt.

Bake the Rolls

Serve warm with house cultured butter on the side.

Serve

all-purpose flour

active dry yeast

sugar

salt

milk

unsalted butter

Maldon salt

house cultured butter

Finely dice the beef tenderloin and place it in a mixing bowl.

Prepare the Beef

Add nuoc mam, lime juice, salt, black pepper, cilantro, mint, and Thai chili to the beef. Mix well to combine.

Mix Ingredients

Spoon the tartare mixture onto a serving plate.

Plate the Tartare

Sprinkle puffed rice on top of the tartare for added texture.

Add Puffed Rice

Arrange bibb lettuce leaves around the tartare for wrapping and serving.

Serve with Lettuce

beef tenderloin

nuoc mam (fish sauce)

fresh cilantro, chopped

fresh mint, chopped

Thai chili, finely sliced

puffed rice

bibb lettuce leaves

lime juice

black pepper, freshly ground

Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool. Peel the eggs, cut them in half lengthwise, and remove the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

Prepare the Filling

Spoon or pipe the yolk mixture back into the egg white halves. Top each egg with a crispy fried oyster.

Assemble the Deviled Eggs

Sprinkle with paprika and drizzle with house hot sauce. Serve immediately.

Finish and Serve

Large eggs

Mayonnaise

Dijon mustard

Apple cider vinegar

Salt

Black pepper

Paprika

Crispy fried oysters

House hot sauce

Char the poblano pepper over an open flame or under a broiler until the skin is blackened. Place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Once cooled, peel the skin, remove seeds, and chop it finely.

Prepare the Poblano

In a bowl, combine the charred poblano, buttermilk, and sorghum syrup. Mix well and season with salt and pepper to taste. Set aside.

Make the Buttermilk Sauce

Cut the canary melon in half and remove the seeds. Scoop out the flesh into bite-sized pieces and arrange them on a serving platter.

Prepare the Melon

Layer the country ham slices over the melon pieces. Drizzle the poblano buttermilk sauce over the ham and melon. Sprinkle crumbled cotija cheese and chopped cilantro on top.

Assemble the Dish

Serve immediately as a refreshing appetizer or light main course.

Canary melon

Lady Edison country ham

Poblano pepper

Buttermilk

Sorghum syrup

Cotija cheese

Fresh cilantro

In a large pot, bring the water, lemon juice, bay leaves, and salt to a boil. Once boiling, add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque.

Prepare the Shrimp

Drain the shrimp in a colander and rinse under cold running water to stop the cooking process. Set aside to cool.

Drain and Cool

In a medium bowl, mix together the ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Adjust seasoning to taste.

Make the Cocktail Sauce

Arrange the shrimp on a platter and serve with the cocktail sauce on the side.

Large shrimp (peeled and deveined)

Water

Lemon (juiced)

Bay leaves

Ketchup

Horseradish

Worcestershire sauce

Lemon juice (additional)

Hot sauce

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add frog legs and coat well. Cover and marinate in the refrigerator for at least 1 hour.

Marinate the Frog Legs

While the frog legs are marinating, drain and rinse the artichoke hearts. Chop them into bite-sized pieces and set aside.

Prepare the Artichoke Hearts

Preheat the oven to 200°C (400°F). Arrange the marinated frog legs on a baking sheet. Bake for 15-20 minutes or until crispy and cooked through, turning halfway through.

Cook the Frog Legs

Once the frog legs are done, plate them with the chopped artichoke hearts and drizzle with sauce gribiche if desired. Enjoy your crispy frog legs!

Frog legs

Artichoke hearts, canned or jarred

Olive oil

Garlic, minced

Lemon juice

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Prepare the Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Combine Dry Ingredients

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake the Cake

In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Cook the Compote

In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until sugar is dissolved.

Make the Ice Cream Base

Refrigerate the mixture for at least 2 hours until cold. Then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Chill and Churn

granulated sugar

eggs

baking powder

vanilla extract

fresh strawberries, hulled and sliced

fresh rhubarb, chopped

lemon juice

buttermilk

heavy cream

In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, egg, breadcrumbs, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.

Mix the Ingredients

Using your hands, form the mixture into small patties, about 2-3 inches wide. Place the patties on a baking sheet lined with parchment paper.

Form the Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the patties hold their shape during cooking.

Chill

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the crab cakes in batches. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Cakes

Lump crab meat

Breadcrumbs

Green onions, chopped

Old Bay seasoning

Oil for frying

In a cocktail shaker filled with ice, combine the Skrewball Peanut Butter Whiskey, demerara syrup, Mozart dark chocolate liqueur, Mozart white chocolate liqueur, and heavy cream.

Prepare the Cocktail

Shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled martini glass.

Strain and Serve

Garnish with chocolate shavings and a dollop of peanut butter on top. Serve immediately.

Garnish

Skrewball Peanut Butter Whiskey

Demerara Syrup

Mozart Dark Chocolate Liqueur

Mozart White Chocolate Liqueur

Heavy Cream

Chocolate Shavings (for garnish)

Peanut Butter (for garnish)

In a pot, bring 4 cups of water to a boil. Add Arborio rice and cook until al dente, about 15-20 minutes. Drain and let cool.

Prepare the Risotto

In a large bowl, combine the cooled rice, egg yolks, capers, Parmesan cheese, salt, and pepper. Mix well.

Take a small amount of the mixture and form it into a ball about the size of a golf ball. Repeat with the remaining mixture.

Form the Balls

Dredge each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.

Coat the Balls

In a deep frying pan, heat the vegetable oil. Fry the arancini until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Arancini

Plate the arancini and drizzle chive oil over them. Serve with potato chips on the side.