tossed in a light lemon basil vinaigrette with hearts of palm, roast holland peppers, and crisp parmesan

with cracked black pepper and garlic herb crouton

with goat cheese and granny smith apples in a white truffle vinaigrette

with shaved parmesan and wilted greens over delicate puff pastry.

with a corn emulsion

with jumbo lump crab meat, topped with a citrus chive buerre blanc

grits and fig red wine reduction, accompanied with pan seared foie gras over rhubarb and asparagu

with tasso ham, andouille sausage, roasted corn, and house vegetable

over tasso ham spiked collard greens, potato croquette and lemon buerre blanc

over sauteed wild mushrooms, sauteed greens, saffron risotto and rosemary red wine reduction

topped with black pepper shallot butter and crispy onion rings, accompanied with herbed potato puree, house vegetable and red wine demi glace.

with sweet potato hash, sauteed greens and a apple bourbon demi glace