Executive Chef Darryl Evans oversees all aspects of the dining experience at the club, including the restaurant, off-site catering and special events. He began his career as a chef's apprentice in 1983 with the American Culinary Federation at the Cherokee Town and Country Club, which has been named the very best private club in America since 1997. Seven years later, he was appointed Executive Chef and has since held that position at several restaurants, country clubs and four Star-rated establishments.
Charred white corn chowder with cornmeal fried crispy oyster:
Iceberg wedge salad with buttermilk ranch dressing, bleu cheese crumbles, toasted peacns and sugar cane bacon -- seriously, the best bacon ever:
Applewood smoked pork rack, sweet potato & potato mash, and Vidalia onion brulee stuffed with smoked turkey collard greens:
Red velvet cake -- a fitting choice, since the lunch theme was Savannah tourism, and red velvet cake is a favored dessert of all good Southerners:
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