Hinesville Area Arts Council

Chef Hogan Kaney is from Newnan, GA, and has lived in Savannah for the past 5 years He graduated from Le Cordon Bleu Atlanta in 2006. He has been at Hampton Island for almost 5 years, started out as the employee meal cook and has worked his way to be the head chef now.

Menu for Saturday and Sunday

Gnocchi with Wild Mushroom Cream Sauce

Pan Seared Local Catch over Sweet Corn Succotash and Grilled Asparagus finished with a Roasted Red Pepper Coulis White Chocolate Creme Brulee

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