Chef's daily Market-Inspired on community loaves bread.

Pickled stone fruit, sweet herbs, lemon cream, marcona almond.

With vodka spiked horseradish ketchup.

Stack layered with goat cheese and topped with red pepper jam.

Creamy anson mill polenta with roasted mushrooms, asparagus, truffles and pecorino.

Slow roasted pork belly and seared honey caramelized peach.

On Carolina slaw with sweet chili glaze.

On old bay butter with pickled watermelon rind.

One local dairy's best with charcuterie.

Mixed greens with house vinaigrette.

Toasted hazelnuts, shaved carrots, lemon buttermilk cream.

Grilled heart of Romaine with Maytag blue crumbles with in house cured bacon and toasted walnuts.

Burrata, heirloom tomatoes, arugula, capers, and olive oil.

Romaine with pulled Berkshire pork, House-Cured bacon, Pepper Jack, deviled eggs, fried green tomatoes, and cornbread croutons.

Chili-Rubbed Half-Pound painted hills grass-fed burger on a buttered kaiser roll with house cured applewood smoked bacon and Blue cheese slaw.

Grilled catch in a crispy flour tortilla, salsa fresca, chimichurri, avocado, and Napa slaw.

Half pound of painted hills beef Foie-gras blends on a buttered kaiser roll topped with summer truffle brie, Benton's country ham, and a conner family egg.

Sea island red peas, greens, crispy country ham, pot liquor.

Chicken fried chicken drizzled with naked bee honey and cracked pepper on smashed potatoes.

Molasses lacquered painted hills short rib, cornbread pudding, fingerling potato salad.

On lima bean succotash with applewood bacon.

Berkshire pork chop on macaroni cheese with warm blackberry ginger preserves.

Mill ground grits and a sherry, local shrimp and andouille sausage pan gravy.

Cinnamon, caramel, ice cream, and naked bee honey.

Fallen flourless chocolate cake and butter pecan ice cream.

Glazed doughnut bread pudding with butterscotch drizzle and mocha ice cream.