Chef Hastings has been awarded the Best Chef in the South, 2012, by the James Beard Foundation.

Wednesday March 20, 2013 APPETlZERS Soup: Crawfish Bisque with Tarragon, Fennel Fronds and Lemon Zest 12 Cheese Plate: Pickled Rhubarb, Raisins in Verjus, Apple Muffin, 15 Marcona Almonds, Red Mountain Honeycomb and Sunchoke Relish Charcuterie Plate with Lamb Bacon, Filetto, Pork Rillettes, Coppa, 13 Head Cheese, Speck, Picante Lardo and Pickled Vegetables Hudson Valley Foie Gras Brle with Plant City Strawberries, 15 Foraged Watercress, Buckwheat Crumble and Pepper Jelly Poached Clover Hill Farm Egg with Saffron Tagliatelle, Salmon Ikura, 14 Fried Country Ham, Sugar Snap Peas and Parmesan Broth Grilled Gulf Octopus and Head-On Shrimp with Black Rice, Romesco, 14 Crispy Chorizo, Terra Preta Pea Tendrils, Chorizo Powder and Preserved Lemon Vinaigrette Wood Oven Roasted Bone Marrow with Foraged Watercress, 13 Pickled Winter Vegetables and Dijon Mustard Vinaigrette Poached Red Snapper Jowl and Gulf Shrimp with Kohlrabi, Radish, Fennel, 12 and Preserved Lemon Grilled Jumbo Asparagus with Louisiana Crawfish Tails, 14 Watercress and Preserved Lemon Vinaigrette Bacon Wrapped Shad Roe with Anson Mills Grits, Foraged Watercress, 15/34 Sugar Snap Peas and Preserved Lemon Vinaigrette Hot and Hot Spring Vegetable Salad with Avocado Mousse, Lemon Gel, 13 Snows Bend Baby Carrots, Heron Hollow Petite Radishes and Turnips ENTRES Simple Grilled Fish: Black Grouper on Chowder with Bacon, Rutabaga, 37 Parsnips, Sweet Potato, Cippolini Onions and Potatoes Roasted Duck Breast and Crispy Confit with Grit Pav, Roasted Beets, 37 Terra Preta Beet Greens, Carrot Ribbons, Horseradish Cream and Beet Puree

Pan Roasted Scorpion Fish with Coconut Curry Sauce, 38 Heron Hollow Kohlrabi, Young Daikon, Turnip, Heart of Palm, Snows Bend Kale and Lime Ginger Vinaigrette Hickory Grilled Prime Strip Loin with Foie Gras Butter, Sorghum Grain, 38 Sweet Potato Puree, Rapini and Onions Viking Village Scallops on a Cloud of Olive & Sinclair Buttermilk 38 White Chocolate, with Sunchoke Puree, Horseradish, Fennel, Heron Hollow Turnips, Asparagus and Spring Vidalia Onions Border Springs Lamb: Roasted Leg, Crepinette and Braised Shank with 37 Gnocchi, Hedgehog Mushrooms, Sugar Snap Peas, Terra Preta Pea Tendrils, Lemon Aioli and Mint Pea Puree Pan Roasted Red Snapper with Barley Risotto, Arugula Pesto, 37 Yellowfoot Mushrooms and English Peas White Oak Pasture Farm Chicken: Breast, Roulade and Terrine with 34 Yellowfoot Mushrooms, Baby Carrots, Vidalia Spring Onions, Pea Tendrils, Parsnip Puree, Jus and White Truffle Oil Fudge Family Farms Pork: Grilled Loin, Coppa di Testa and 36 Roasted Crepinette with Snows Bend Collard Greens, Braised White Beans, Rutabaga Puree and Rhubarb Relish