With a salad of Davis and Heritage Farms tomatoes, herb-pecan pesto, balsamic vinegar, and truffle oil.

With roasted vidalia onions. country ham and truffle oil.

With greens and tomato relish.

Virginia country ham thinly sliced with fontinella cheese, grilled vidalias, and pecan-pimiento sauce.

Shelled peas, sweet potatoes, and wild mushrooms, with steamed organic kale and fresh tomato sauce.

And half-moon river clams, sausage, grouper, and okra.

Dusted with cardamom, with pan gravy, apricot butter, braised collards, and cornbread dressing with shiitake mushrooms.

Crisp sesame-almond crust with peanut sauce and roasted potato.

With five-cheese macaroni and apple-cabbage slaw.

With madeira cream sauce, roasted new potatoes, and creamed spinach-feta torte.