Appetizer Special:  Pan seared fresh halibut over sweet spring onions and a roasted red pepper hollandaise
Entree Special: a 22 oz bone-in ribeye served with cheddar au gratin potatoes and a wild forest mushroom demi glaze
Dessert Special: Carnival tasting- 3 mini candied apples, a mini funnel cake, cotton candy and a snow cone

Appetizer Special: panko crusted fresh hearts of palm with a creamy guacamole, molten goat cheese and finished with a jalapeno honey
Entree Special: two large local soft shell crabs sauteed in an orange marmelade beurre blanc served over goat cheese fritters
Dessert Special: Baked mango custard served chilled with fresh fruit salsa and whipped cream

Appetizer Special: Fresh Hearts of Palm salad with local blue crab fritters, roasted red pepper vinaigrette and honeyed goat cheese
Entree Special:  West Coast Halibut seasoned with spice of the angels served over a bed of creamed braised onions and fried fennel
Dessert Special: Hummingbird Cake – spiced cake with cinnamon, pineapple, bananas, and pecans with a [...]

Wine Dinner April 27, 2009 

First CourseChicken consommé with fine brunoise vegetables and chicken quenelles    *Gournier ChardonnaySecond CourseDuck pâte with cabernet mustard and country olives    *La Font du Vent Cotes-du-Rhone Villages Notre Passion Grenache/Syrah   Third CoursePan seared local Carolina squab with fresh Johns Island peas and tarragon beurre blanc   *Vincent Girardin Cuvee St. Vincent Burgundy Pinot Noir   Fourth [...]

Appetizer Special:  Three cheese vegetable lasagna with spinach, eggplant, zucchini and squash
 Entree Special:   Pan seared snapper over fresh cauliflower and fried potatoes dressed with fresh herbs and extra virgin olive oil
Dessert Special: Chocolate overload cake – our deep chocolate brownie sandwiched between two slices of devil’s food cake with triple chocolate cream cheese frosting.  Served [...]