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Walking Sideways Dinner 

When: Wed., Aug. 26, 6:30 p.m. 2009
Price: $55

Gourmet crab dinner featuring local and regional ingredients. The evening begins with a courtyard hors d’oeuvres reception followed by a four-course seated dinner with cocktail and wine pairings.The menu is created by Jim Walker, Chef de Cuisine, with wine pairings by Patrick Emerson, wine and beverage director.

Hors d’œuvres Reception: Post House Mini Crab Cakes with chipotle tartar sauce

Crab Spring Rolls with ginger-soy drizzle

First Course: Crab and Local Heirloom Tomato Salad crab tossed in a chili-lime vinaigrette, over local heirloom tomato and arugula

Second Course: Curry Crab Rundown onion, garlic, curry, tomatoes, coconut milk, cilantro, over Carolina gold rice

Third Course: Deviled Crab Stuffed Flounder mushroom crepe, haricot verts, crab béchamel

Fourth Course: Local Peach and Blueberry Panna Cotta Split Creek Farms yogurt, local fruit

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