Cajun remoulade, Roma tomatoes, edamame succotash and chives.

Pineapple soy glaze, honey wasabi and sweet Thai chili aioli.

Crispy prosciutto.

Thai chili marinated certified Angus beef, julienne vegetables, boursin Carolina gold risotto, hoisin glaze and Sriracha aioli.

Fresh basil, roasted tomatoes, fresh garlic, Chateau Ste. Michelle chardonnay and Parmigiano-Reggiano.

Chive creme fraiche and crispy onions.

Fresh mozzarella, cerignola olives, roasted tomatoes, white anchovies, pickled red onions and eggplant caviar.

Mushroom duxelle, spinach and horseradish peppercorn cream.

Carolina blue crab, sweet sherry cream and The oilerie lemon olive oil.

Tomatoes, capers, basil, The oilerie Italian olive oil and balsamic reduction.

Applewood smoked bacon, onion, tomatoes, mozzarella and Clemson blue cheese.

Roasted tomatoes, garlic, mozzarella and goat cheese.

Spinach, arugula, radicchio, Applewood smoked bacon, Clemson blue cheese and creamy herb vinaigrette.

Mixed baby greens, candied walnuts, rustic bread croutons, port wine and red onion vinaigrette.

White anchovies and shaved Parmigiano-Reggiano.

White anchovies and shaved Parmigiano-Reggiano.

Dried blueberry demi-glace, spiced peach butter, sweet potato puree and edamame succotash.

Pan seared and served with wakimi salad, pineapple soy glaze, honey wasabi and vegetable fried rice.

Grilled with vidalia onion and spinach Cajun cream and smoked Gouda grits.

Pan seared half Muscovy duck, pomegranate and amarena cherry glaze, crumbled goat cheese, boursin Carolina gold risotto and sauteed spinach.

Grilled with sweet brown butter sauce, pear and apricot chutney, boursin Carolina gold risotto and crispy kale.

Horseradish and tamarind butter, port wine demi-glace, crispy sweet onions, haricot vert with the Oilerie 25 year balsamic and lemon olive oil, garlic Yukon gold mash.

Blue crab and roasted tomato salad, smoked Gouda grits, haricot vert with The Oilerie 25 year balsamic and lemon olive oil.

Clemson blue cheese, blackened Applewood bacon, peppers, onions, celery curls with creole aioi and hand cut fries.

Collard greens and garlic Yukon gold mash.

Pepper jack, cheddar and fontina cheeses, cavatappi, Applewood smoked bacon, fresh basil and Roma tomatoes.

Edamame succotash and smoked Gouda grits.

Corn and rustic vegetables, roasted red pepper coulis and cilantro oil.

Panko broiled lobster, jumbo white shrimp, sea scallops and day boat fish, cremini mushrooms, roasted tomatoes, spinach, Parmigiano-Reggiano cheese and creamy pomodoro.

Sage, country ham and onion demi-glace, sweet potato puree and collard greens.