Large Plates options include perfectly cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed kale and a moutarde beurre
blanc — caviar like mustard seeds reduced with apple cider vinegar and
white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local peppers; Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels in China last year — Seared Yellowfin Tuna with Creole fried black rice, sweet potato habanero
sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sa
sauce and the Chef's signature Steel
Sauce (half Steen's cane gastrique and half eel sa
Sauce (half Steen's cane gastrique and half eel
saucesauce).