Colossal lump crab, amontillado sherry.

Preserved and raw tomatoes, burrata cheese on tomato toast, basil seed gelee.

Torn lettuce, roasted pimentos, marinated artichokes, shaved red onion, green olives, mayfair dressing.

Baby lettuce, palmetto pickle, avocado mousse, toasted benne seed vinaigrette, preserved Meyer lemon puree.

AAhi tuna, proscuitto, tonnato aioli, avocado, cucumber, crispy capers, lemon argumato, olive oil, watercress.

Traditional cocktail, lemon, grated fresh horseradish, champagne mignonette.

Olive oil poached farm egg yolk, toast points, Dijon mustard, fine herbs salad.

Pickled shrimp, watermelon, cucumber, chili, lime, smoked chili threads.

Cured prosciutto, SC peaches, arugula, pickled mustard seeds, extra virgin olive oil, toasted bread.

Perdita's recipe, whole grain-brandy mustard sauce, no fillers.

Carolina gold rice "Pegao", butter poached lobster, crab, shrimp, saffron, tomatoes, black garlic aioli.

Summer gumbo: okra, corn, crowder peas, benne rice, tomato broth.

Fiels pea succotash cake, charred okra, country ham-tomato butter.

Roasted sunchoke puree, wilted spinach, charred lemon salsa verde.

Dirty nostrale cracklin' rice "peas and carrots", porcini-green peppercorn sauce.

Creole seasoning, blood oranges, meyer lemon, mint, oil cured black olives.

Okra, heirloom tomatoes, roasted corn, house made tarragon butter.

Shem creek shrimp, forbidden black rice grits, cherry tomato pan gravy.

Duck fat, roasted garlic.

Benton's bacon, Tillamook cheddar.

Montasio frico crust.

Brown butter vinaigrette.

Garlic-herb butter.

Tarragon butter.