Creamy blend of shrimp, clams, spinach and pernod.

Served with cinnamon creme fraiche, spiced apples and pecans.

Served with key lime aioli, Napa coleslaw and fried capers.

Served with fried green tomatoes and Mississippi comeback sauce.

Orange brandy marmalade sauce.

Gouda polenta, charred tomatoes and gremolata garnish.

Topped with crabmeat and caper sauce; served over veggies and angel hair pasta.

Served with orange rosemary butter and toasted pecans and anson mill carolina yellow grits and sea island peas.

Pan-fried breaded breast of chicken with arugula, shaved Parmesan and balsamic dressing.