2017 Food Show: Signature Dishes

Alligator soul | Gumbo’s Back Baby! Savory seafood gumbo, with the lesser-known fruit, okra, topped with parsley and green onions.

a.Lure | Braised Rabbit Ravioli This unique and mouthwatering dish of Braised Rabbit Ravioli is complete with applewood smoked bacon, wild mushrooms, butternut squash, wilted spinach, accompanied by pasta with a rosemary thyme cream sauce and sweet yet savory bacon glaze.

Cotton & Rye | Charcuterie & Cheese Board with house made sausage & smoked fish dip, house made pickles and rye crostini, and pickled mustard seeds.

Jalapenos | Pork marinated in dried chiles, spices and pineapple, and decorated with cilantro to make tasty tacos al pastor.

Jazz'd Tapas Bar | Terracotta Cheese Plate – Oven roasted colossal garlic, cranberry wensleydale, fresh goat cheese, wedge of brie and fontina. Melted to perfection and served with sliced granny smith apple, grapes and toasted baguette.

Le Macaron | A blend of mango and raspberry sorbet with matching mango and raspberry macaroons, with a unique basil white chocolate macaroon in the middle all served in a sweet waffle cone.

Moon River Brewing | Bayou Shrimp Sauteed wild Georgia shrimp, over ravioli with Italian sausage and topped with sauce of wit beer & dijon mustard.

The Ordinary Pub | Low Country Mac-n-Cheese Shell pasta smothered in gouda cheese sauce with blackened shrimp and andouille sausage. Topped with sundried tomatoes.

1540 Room | Belly Rub: Rosemary, citrus & honey braised Savannah River Farms pork belly on top  candied fennel mac ‘n cheese with a creamy herbal cheese sauce.

39 Rue De Jean | The Colorado Lamb Shank with roasted spaghetti squash and rainbow carrots.

Sugo Rossa | Shrimp & Clam Linguine with shishito peppers, roasted tomatoes, charred corn, basil, white wine butter.

Tequila's Town | Burrito style wrap with avocado and one of Savannah’s favorites–shrimp! Served with vegan cilantro rice.

Top Deck | Cream cheese over rosemary flatbread, arugula, Gouda cheese and Italian prosciutto finish with balsamic reduction.