We cannot wait for spring to be upon us! So why not start the celebration early with our "Thinking Spring" Chef's Table.

With Chef & Co-Owner, Jason Wright in charge of the menu -- it was beautifully plated, wonderfully creative, and oh so delicious.

Please see below for the photos of each course.

Course #1: Moroccan Lamb Meatballs with fresh mint & coriander

Course #2: Early Spring Celeriac & Beet Saladwith fresh lemon, chèvre, radish micro greens, macadamia nuts & extra virgin olive oil

Course #3: Carolina Shad Roe with braised pork, favs beans & hazelnut brown butter

Course #4: Milk-Fed Veal Tenderloinwith chanterelle mushrooms,smashed fingerling potatoes& demi-glace

Course #5: Creme Brûlée with local maple syrup