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