Amuse Bouche
Fiery pineapple Shrimp
Cilantro, serrano chile
Salad
Cantaloupe and Jicama salad
Roasted shallot vinaigrette
Entree
Curry oxtail with goat cheese grits,
Saffron, Sherry wine
Braised Kale
Sweet onion, Bacon
Dessert
Rum Raisin Bread Pudding
Brown Butter whiskey sauce