Welcome to East Coast Seasonal Chefs by CHEFWAM

Starter

Cuban Black Bean Soup 

A perfect balance of Onions, Bell Peppers, Black Beans and Seasonings simmered in a Vegetable broth Finished with Sour Cream and Chopped Cilantro 

Or 

 Shrimp & Sausage Gumbo Locally sourced shrimp infused with Trinity Vegetables, Andouille sausage, and creole seasonings simmered  in  a Shellfish stock served over rice with a crusty Baguette 

First Course

Crabmeat Pirogue Lump Crabmeat blended with mayonnaise , Chef spices and ritz crackers baked in a zucchini boat

Or

Low Country Panzanella Salad  House buttery Biscuit croutons tossed with Heirloom Grape Tomatoes, Fresh Mozzarella cheese Pearls, and sweet Red Onions dressed with a creamy lemon garlic dressing and finished with fresh parmesan 

Main

Shrimp & Grits Carolina Sourced Prawns resting on a Bed of Smoked Gouda Stone Ground Grits in a sauce of Bacon, Onions, Bell Peppers, Garlic and Cream

Or

Slow Smoked Brisket of Beef Smashed Red Potatoes with Mustard Greens, Asparagus and a Cheerwine BBQ reduction

Dessert

New Orleans Bread Pudding a rich Bourbon custard base baked with French bread chunks and caramelized sugar then topped with Vanilla bean ice cream 

Or

Key Lime Pie Fresh squeezed Key Lime juice blended in a custard and baked in a Graham cracker Pastry with Fresh Whipped Cream