Dinner at Second Empire in Raleigh - The Chef's Table
Sauteed NC Black Grouper (bean/roasted cauliflower ragout, swiss chard, spaghetti squash, mango salsa, roasted apple & horseradish sauce)
Second Course:
Berkshire Farms Pork Belly & Pan Roasted New Bedford Scallop (creamy butternut squash risotto, braised Napa cabbage, spicy haricot verts, rutabaga puree, big boss bad penny brown ale reduction)
The Palate Cleanser:
Sorbet
Third Course:
Grilled Austrian Lamb Rack (yukon gold potatoes and artichoke hash, creamy celery root, asparagus, ratatouille, spinach, carry jus,)
Fourth Course:
Empire Chocolate Souffle
Behind the scenes:
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| Chef Daniel Schurr |
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| Friends Bob and Marie looking over the kitchen staff |
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