Local heirloom tomato, compressed watermelon, purple haze goat cheese, mint chiffonade, pickled watermelon rind, honey, sherry vinaigrette.

Organic baby field greens, hot house cucumber, heirloom cherry tomatoes, red onion and dressing, .

Organic greens and baby frisee, Asian pears, Thai spiced cashews, honey goat cheese, ginger, pear vinaigrette.

Romaine heart, smoked tomato caesar dressing, French bread crostini white anchovy, shaved reggiano.

Poached wild caught shrimp, fresh jumbo lump crabmeat, tomato, cucumber, serrano pepper, red onion, avocado.

#1 sushi grade tuna, passion fruit, sweet chili, Dijon emulsion, pickled fennel, sweet soy reduction, sriracha, yuzu pearls, micro wasabi, roasted kukui nut.

Manchester farms boneless quail breast, red bell pepper, celery, roasted peanuts, chili de arbol, poblano peppers, black garlic, smoked shoyu, ginger.

Ras el hanout dusted fresh Colorado boneless lamb loin, English pea risotto, arugula, pistachio pesto, minted lamb jus.

Tanglewood farms boneless chicken breast, sweet potato biscuits, country ham gravy, sweet corn creme brulee.

Blackberry chipotle glaze, chive mashed potatoes, smoked porter, caramelized vidalia onion gravy, baby carrots, tobacco onion.

Barrel cut.

Dry-aged compart farms duroc pork porterhouse.

With madeira wine and Parmesan peppercorn butter.

Asparagus, sriracha hollandaise.

Panko breaded Portobello slices, sauteed baby spinach, fresh mozzarella, parma prosciutto, pomodoro sauce, reggiano foam.

House cured compart farms duroc pork belly, mustard maple lacquer, cider braised mustard greens.

Herbed garlic butter, cognac, French bread, Asiago.

Low Country succotash of Geechee boy mill sea island red peas, local sweet corn, applewood smoked bacon.

Blue corn tortilla chips, house cured duck confit tomato jam, manchego crema, pineapple pico.

Fresh North Carolina jumbo lump crabmeat, local sweet corn, heirloom tomato, black bean salsa, chipotle aioli cilantro oil.

Jumbo shrimp, white cheddar, applewood smoked bacon Geechee boy mills grit cake andouille, mushrooms, smoked tomato, shellfish broth, garlic butter.

Served with seasonal accoutrements.

Cold smoked tenderloin of bison, Dijon mustard, micro arugula, balsamic pearls, creamy truffle vinaigrette, shaved reggiano.

Celery root, yukon gold potato puree.

4 cheese fondue.

Hand cut Parmesan truffle fries with black truffle, roasted garlic aioli.