First course (choice of one)

Duck Flauta – duck confit, turnip and radish salpicon, pico, pecorino, Alabama white sauce

Fig and Pear Salad – arugula, pear, Mission figs, feta, crispy prosciutto, fig balsamic vinaigrette

Caesar Salad – Romaine, poached egg, Parmesan, bacon crisp, crispy capers

Second course (choice of one)

Wagyu Burger – 1/2 lb. wagyu, aged Cheddar, caramelized onions, truffle aioli, brioche

Chicken Piccata – seared SMF chicken breast over duck fat potatoes, charred asparagus, topped with sundried tomato tapenade, goat cheese, and lemon caper cream sauce

Crispy Pork Belly – braised pork belly, Brussels sprout and jicama salad, grits

Dessert (choice of one)

Carrot Cake – moist spiced carrot cake layered with vanilla cream cheese frosting, finished with a bright currant coulis, toasted walnut crumble, and a scoop of cinnamon ice cream

Beignets – warm, pillowy beignets fried to a delicate golden finish, generously dusted with powdered sugar and drizzled in a silky cold brew icing