A three-course storytelling dinner led by our Chef de Cuisine, Sous Chef, and Lead Line Chef.
This dinner traces the journey of our kitchen through three acts where we started, what forged us, and who we’ve become.
Each course will be paired with wine chosen by Juston Takacs and Jeremy Agricola from RNDC.
Amuse-Bouche
Chef Alex Caylor | Origins: Louisiana
Crawfish Boudin Scotch Egg, Pepper Jelly
First Course
Chef Cobb | Origins: Texas
Cowboy Ribeye Carpaccio, Hickory-Smoked Ponzu, Cowboy Butter Aioli, Hatch Green Chile Espuma, Cracklin
Second Course
Chef Jacob | Origins: Florida, Gulf Coast
Seared Scallop, Sweet Corn Purée, Pork Dashi, Crispy Collard Greens
Third Course
Chef Alex Caylor
Smoked Duck Breast, Fig Fluid Gel, Foie Gras Twice-Baked Potato, Preserved Lemon Dressing, Duck Jus, Conecuh Crumble
Fourth Course
“Yellow Cake,” Chocolate Buttercream Frosting, Café Bustelo Espresso Gel, Chocolate Milk Crumb, Micro Mint
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