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A Southern Supper


Course One

White truffle deviled eggs with caviar

Course Two

Pan fried green tomato stack with jumbo lump Louisiana blue crab Louis and tomato caper salsa.

Course Three

Shrimp Creole with lemongrass and Thai basil served with jasmine rice.

Corn Maque Choux

On the Table

Flaky buttermilk biscuits with herb butter’

Course Four

Georgia Peach Crisp with Tahitian vanilla ice milk

$125 per person


To reserve your seat please visit the shop tab on our website.