My first introduction to Chef Crouch's work was years ago at a Four Roses Dinner. I still consider it one of my favorite meals.
Fried Oyster
Smoked Ham Custard, Cornmeal, Pineapple Brown Sugar Emulsion
Enza Prosecco
Mixed Greens
Vanilla-Poached Pears, Goat Cheese Curd, Pistachio, Orange Blossom Vinaigrette
Four Roses Yellow Label
Lump Crab Cake
Grain Mustard, Soubise, House-Smoked Bacon, Brussels Slaw
Four Roses Small Batch
Duck Breast
Cognac, Cranberry, Sweet Cream Butter, Black Truffle
Four Roses Small Batch
Blueberry Bourbon Ice Cream
House-Selected Four Roses Single Barrel
March 19th, at 7:00 pm
$75 plus tax and gratuity
502.618.1745
Reservations are recommended as space is limited