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 sauce).
I like
wine tasting a lot as well and don't like to spit either Unfortunately sometimes... it's almost mandatory In Italy
last month it was delicious (except for the dessert
wine which was totally unexpected as I like
sweet wines).