I was prepared to try lots of great new things, but I was not expecting Chef Brian Poe to bring out samples of almost every dish on the menu! We started with two plates each of five different appetizers for the table. Everything was delicious, but my favorites were the potato and cheese, and cheese and cracklins.
Baked Brie: St. Andre brie, coriander citrus roasted beets, and a warm mushroom vinaigrette 
Cheese and Cracklins: Fried goat cheese balls, duck fat fried proscuitto cracklins, grilled aspargus tips and carrot ginger sauce 
Potato: Seven-bacon tips, beer cheese sauce, fried oysters, and pickled serrano pico 
Rock Shrimp: Katafi and nori fried rock shrimp, cucumber salad, and chile ginger sauce 
Wild Mushrooms: Sauteed with soy and chive vinaigrette, and charred tomato tips Next, we each had our own autumn salad, which was amazing and so creative! I loved the roasted pumpkin and tried to get some in every bite! 
For our main course, we tried almost every type of tip of on the menu including some specials. We tasted steak, lamb, chicken, swordfish, kangaroo, yak, and buffalo. My favorites were the swordfish and yak, and although I decided kangaroo meat wasn’t quite my thing I loved the opportunity to try it and Chef Poe’s interpretation and preparation was outstanding.
