Steve had smoked salmon on crostini, spread with goat cheese and a side of cucumber salad.
For an appetizer, we had “blackened oysters on the half shell, watermelon relish, pear and apricot chutney and green tomato chow chow.” It was so delectable that we were half-way finished before I remembered to get out my camera.
I had “pecan crusted chicken breast, blackberry bourbon glaze, sweet potato with pecan vanilla butter and fried green tomatoes.” Scrumptious and amazing. The same chef has been at the restaurant since 1991. He’s worth whatever he’s getting paid. That’s for sure.
Our server arranged a very special dessert. Notice the message written by the chef in chocolate beside the key lime pie that we shared. The crust of that pie had a secret ingredient which I plan to KEEP as a secret because I hope to serve it to guests of my own very soon. It was the best key lime pie either of us had ever tasted — and we’ve had it in many places.