With cheese, croutons, pickled red onion and grape tomatoes.

With red onions, shaved carrots, croutons, grape tomatoes, and bacon with herb blue cheese or balsamic vinaigrette.

With black quinoa, shredded carrots, bitter greens, toasted walnuts, goat cheese, and a wildflower honey-sherry vinaigrette.

With blackberries, cucumbers, shaved fennel, toasted almonds, cornbread croutons, and a maple-bourbon vinaigrette.

With roasted red and green peppers, smoked gouda, scallions, and a cajun butter sauce.

With shiitake mushroom, pappardelle pasta, whipped sour cream in a sherry-brown sauce with green onion.

With Carolina gold rice, red and green peppers, sunflower sprouts with a peach-coconut red curry sauce and toasted almonds.

With kale, shredded carrots, chayote squash, sundried tomato, cauliflower in a grilled peach Thai sauce with toasted peanuts.

Shiitake mushrooms, roasted red peppers, pickled red onion, smoked gouda cheese and natural jus with house chips.

On risotto with butternut squash, blistered tomatoes and English peas with a classic pesto.

Sundried tomatoes, wilted kale, house bacon, shallots, roasted chayote squash, and an herb-lemon aioli.

With bacon, croutons, cherry tomatoes, shaved carrot, red onions, and choice of blue cheese, or balsamic vinaigrette.

Grana Padano, pickled red onion, cherry tomatoes, and croutons.

Sweet pea tendrils, greek yogurt, candied onion, and crispy parsnips, finished with caramelized goat cheese powder.

And watsonia farms kale over whipped coconut mascarpone finished with purple haze goat cheese, oatmeal-walnut crumble, and pomegranate balsamic.

Topped with duck rillettes, grilled peaches, roasted cremini mushrooms, fennel-coffee molasses, popped sorghum, and fennel pollen.

Arugula, pine nuts, and house bacon in a dutch baby pancake, finished with pomegranate balsamic.

Fennel, smoked tomato-saffron velouté, grilled baguette, popped sorghum, fennel pollen, fines herbs.

Arugula, almond pistou, bitter greens.

House bacon, finished with smoked orange-coriander butter.

Over coffee-roasted root vegetables, sorghum, pickled chayote squash, and Wastonia farms kale, tossed in buttermilk dressing, finished with pine nut gremolata and coconut-curry parsnip puree.

Mussels and fennel over Congaree milling company roasted blue hominy grits with smoked tomato-saffron velouté and grilled baguette, finished with popped sorghum, fennel pollen, and fines herbs.

With sweet potato cornbread, succotash, blackened cauliflower, and arugula with an almond pistou.

Gold potato latkes over coffee-roasted root vegetables, sorghum, pickled chayote squash, Watsonia Farms kale, and coconut curry-parsnip puree, finished with pine nut gremolata.

Over root-vegetable hash with tasso ham, black quinoa, roasted tomatoes, and kale, finished with a chia-apple gastrique

With crawfish etouffee and green onion over Carolina gold rice and popped sorghum.

Tasso ham, blistered tomatoes, arugula, red onion, and a blackberry thyme gastrique.

With sweet potato mascarpone mousse, candied ginger, smoked almonds, and chai-spiced Anglaise.