braised short ribs – garlic & butter whipped potatoes, crispy onion, haricot vert, cabernet demi glace (gf)

pan seared salmon or local catch – seasonal succotash, smoked tomato gravy, herb oil (gf)

sweet tea brined chicken – collard green risotto, honey glazed heirloom carrots, roasted poultry jus (gf)

herb marinated sirloin – whipped sweet potato, benne seed asparagus, red wine jus (gf)

buttermilk fried chicken – smoked gouda macaroni & cheese, spicy beer braised collards

pan seared crabcake – butterbean and sea island red pea succotash, citrus beurre blanc, micro herb salad (s)

southern fried fish – charleston red rice, cider braised collards

shrimp & grits – mixed peppers & fire roasted tomatoes, adluh smoked gouda stone ground grits, shellfish gravy, jalapeno cheddar cornbread bite

herb roasted chicken breast – anson mills charred okra & local mushroom farro, aged balsamic vinegar (s)

king trumpet mushroom “scallops” – carolina gold rice grits, seasonal vegetables, mushroom jus (gf, vn)

black eyed pea cakes – braised collards, smoked tomato gravy (v)

nashville hot chicken or shrimp po boy – toasted brioche buns, shredded lettuce, assorted pickles, coleslaw, buttermilk ranch dipping sauce

chef attended carving stations – slow roasted prime rib, herb crusted beef tenderloin, bourbon glazed pork loin, herb marinated flank steak or sirloin (gf)