As always, the night kicks off with a selection of cured meats and delicious cheeses.
 |
| Meat and Cheese Board |
The first course was a vegetarian tartare. The tartare has watermelon, pickled watermelon rind, pistachios, and mint. It is served on top of whipped feta cheese.
 |
| First Course |
The second course was inspired by the classic summer dish ratatouille. It is toasted italian bread, topped with tomato sauce, zucchini, ricotta cheese and basil.
 |
| Second Course |
The third course was scallops, roasted turnips, and roasted potatoes. Served on a blueberry-ginger-soy sauce and finished with a touch of mint.
 |
| Third Course |
The fourth course was a chilled soup in the style of corn chowder. It has corn, pancetta, peanuts, cilantro, and sprinkled with old bay.
 |
| Fourth Course |
The fifth course was the well-known caprese salad. Tomato, mozzarella, prosciutto, served on top of a basil pesto, with some roasted red peppers.
 |
| Fifth Course |
The sixth course was a pasta dish of shrimp scampi. It's chitarra shaped noodles with chorizo, shrimp, lemon, parsley, pecorino, and garlic breadcrumbs.
 |
| Sixth Course |
The seventh and final course was the southern staple of chicken and waffles. Fried chicken, on top of waffles, drizzled with a maple syrup hot sauce.
 |
| Seventh Course |
