Kenny Business Dinner

Appetizer – Gaufrette potato topped with mini lump crab cake, tomato jam, and crispy parmesan. Tuscan cheese bruschetta on crostini with balsamic and fried basil.

Salad – Mixed green and arugula salad with roasted beets, goat cheese, candied pecans, pickled red onion, and citrus vinaigrette.

Entrée Option #1 – Grilled Red Snapper – Spice rubbed red snapper served over a smoked gouda grit cake and roasted asparagus, finished with local NC shrimp and a Chardonnay lemon basil butter sauce.

Entrée Option #2 – Coffee Rubbed Beef Tenderloin – Ancho, espresso rubbed tenderloin steak medallions served with garlic whipped potatoes and roasted asparagus. Finished with a red wine wild mushroom sauce and crispy fried shallots.

Dessert – Dark chocolate whoopie pie with cardamom Chantilly cream and salted caramel.