Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu including a cauliflower bisque with spiced quail egg and micro ruby chard for $9 and grilled line caught swordfish with baby carrots, turnips, rutabaga, Carolina gold rice grits, and green curry-coconut broth for $28.
Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu including a cauliflower bisque with spiced quail egg and micro ruby chard for $9 and grilled line caught swordfish with baby carrots, turnips, rutabaga, Carolina gold rice grits, and green curry-coconut broth for $28.
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Chef Walter Bundy and sous chefs Aaron Cross and Patrick Willis presented a menu including a cauliflower bisque with spiced quail egg and micro ruby chard for $9 and grilled line caught swordfish with baby carrots, turnips, rutabaga, Carolina gold rice grits, and green curry-coconut broth for $28.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd