A unique dining experience, prepared by Executive Chef Nick Graves of Restaurant 17 in Greenville, and Nicolas Abella of Michelin-Starred Restaurant L’Apart in New York City: Manchester farm quail, Spring greens, ramps, miner’s lettuce. Paired with Brix H
Pollo al horno with arroz mamposteao (yellow rice mixed with beans) from Bebo’s Cafe in San Juan, Puerto Rico. You can choose your own side dish such as arroz congri (rice with black beans), tostones (fried plantains), or amarillos (sweet plantains).
