w/ our meal we had a bottle of Sauvignon Blanc
Sweet & Sour HNG Pork Belly
With Asian Slaw, Pickled Vegetables, Sticky Rice
and House Sweet & Sour
Prince Edward Island Mussels
Simmered in Spicy Green Thai Curry
Served with Naan Bread
Chestnut Seasonal Salad
Smoked Cheddar, Shaved Apple, Toasted Walnuts,
Arugula & Haw Creek Honey
Fried Calamari on Kale Salad
With Lemons, Marcona Almonds & Oregano Aioli
Click here for another video of Chestnut.
After dinner, we got back and had some caramel cake. Kade used a Southern Living recipe.