Lobster, clams, and local catch.

Pecan crusted goat cheese, port balsamic.

Hearts of romaine shaved grana Padano garlic croutons.

Grape tomatoes, cucumbers, carrots, white balsamic vinaigrette.

Lightly seared with Kalamata olives, capers, Swiss chard, and tomato tapenade.

Baked Gruyere, Vermont white, sharp cheddar cheeses, nutmeg toasted panko.

Molasses Gastrique, apple slaw.

Lobster tarragon cream broth, herb crostinis.

Lemon gin cocktail sauce, shaved iceberg.

Lemon thyme olive oil, port balsamic reduction.

Whipped potatoes, asparagus, caramelized onions with blackberry gastrique.

Saffron Couscous, Swiss chard chipotle peach chutney.

Spinach risotto, spiced pecans, and blood orange honey butter glaze.

Sesame crusted, edamame hummus, vegetable slaw, pickled ginger, and ponzu.

Mushrooms, artichokes, grape tomatoes, roasted red skin potatoes, lemon beurre blanc.

Sautéed spinach and wheat berries, roasted sweet corn tomato salsa, cilantro remoulade.

Spinach, cherry tomatoes, Boursin soubise.

Bacon, red skin potatoes, caramelized onions, green beans, whole grain mustard demi-glace demi.

Whipped potatoes, grape tomatoes, haricot vert, mushrooms, caramelized onions, Maitre'D demi.

Anson Mills stone-ground grits, smoked sausage, grape tomato, sweet pepper Vidalia onion pan sauce.

Classic and distinctive.

Warm bourbon pecan filling with little bits of dark chocolate.

Light, fluffy and full of flavor.

Today's favorite.

A big fat slice of heaven.