Ricotta gnudi, gouda mornay, chef pork belly, balsamic, and sea salt.

Blood orange, pistachio, chevre, and jicama.

Fried gulf oysters and espelette.

Whole grain mustard, house pickles, and grilled bread.

Jalapeno, cilantro, red onion, and jicama.

Raspberry jam and toast points.

Local cowpeas, house chorizo, and grilled lemon vinaigrette.

Strawberry, basil vinaigrette, smoked gouda, pickled red onion, and croutons.

Various accompaniments. Served with pork skins or toast.

Frites, white wine, dijon, shallot, bacon lardons, and garlic and espelette aioli.

Steak fries, soy roasted onions, truffle aioli, and red wine jus.

Tomato, Carolina plantation rice, sweet peas, and natural jus.

Roasted tomato and shellfish broth, shrimp, fresh fish, mussels, seared scallops, and seasonal vegetables.

Filet mignon, seared scallops, whipped potatoes, bacon collard greens, and bearnaise.

Snap peas, whipped potatoes, caramelized shallots, bacon, and dijon glaze.

House pickles, lettuce, tomato, onion, American cheese, Neuske's bacon, and pecorino truffle fries.

Smoked taleggio grits, swiss chard, pearl onion, lemon, and thyme.

Vegan. Coconut rice, cilantro, pistachio, and blistered tomato.

Spaetzle, braised mushrooms, local greens, roasted tomato, prosciutto, and blackberry gastrique.

Creme fraiche and taleggio cheese.

Truffle aioli and pecorino.

Caramelized shallots and bacon lardons.

Pecorino, reduced cream, and herbed bread crumbs.

Toasted graham cracker crust and honey glass.

Coffee liqueur, chocolate ganache, and ladyfingers.

House-made ice cream.

Vanilla ice cream.

Sauce trio.