LOW COUNTRY HIGH POINT BOIL & THE MOTET WITH YAM YAM

with red potatoes, new potatoes, andouille sausage, corn on the cob, fresh Hatteras muscles & shrimp brought in day of and seasoned with onions, Old Bay, and lemons

Hatteras Oysters on the half shell with a bloody Mary compound butter on them with a light torch

Pickled Accoutrements:

blueberries and red onion, okra, bread and butternut pickles, squash, spicy pickles, onions, banana peppers 

Tabasco pickled red onions

Hot sauce and saltine crackers

Served traditional All You Can Eat.

Presented by Chef Brian DePaulis

Seafood by Pepperfish