Charleston and Sc?s favorite.

Topped with pimento cheese and bacon aioli.

Brie and berry compote baked in a puff pastry, served with crostini.

Hearty crab bisque with lump crab meat.

Selection of artisanal meats paired with cheeses and appropriate garnishes.

Egg, onion, capers, dijonaise and toast points.

Roasted red pepper cream.

Grilled romaine hearts, classic Caesar dressing and shaved Parmesan.

Mixed greens, roasted red and yellow beets, caramelized onions, sesame encrusted goat cheese and balsamic vinaigrette.

Spinach, diced apples, honey roasted carrots, crispy prosciutto, candied pecans and sage vinaigrette dressing.

Spicy chicken, shrimp and sausage gumbo over rice.

Over pappardelle pasta with a red wine mushroom reduction and pan roasted vegetables.

8 oz. custom ground chuck and brisket blend, pimento cheese, smoked bacon, caramelized onions, lettuce and tomato served with skinny fries.

Served over bacon and cornbread dressing mixed vegetables, and a rich pan gravy.

Tri-colored quinoa, butternut squash, honey roast carrots and zucchini noodles, topped with red pepper cream.

Tangy barley and mixed vegetable succotash, grilled asparagus and buttermilk drizzle.

Grilled jumbo gulf shrimp, served on top of grits with a tasso and andouille creamy gravy.