| Garlic Grilled Jumbo White Shrimp |
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With creamy stone, ground grits, granny smith apple, dill & dijon aioli |
| Creamy Artichoke Bisque |
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With white truffle oil, tega hill micro parsley, and cracked black pepper |
| Salad of White Asparagus |
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With baby spring lettuce, toasted pistachios, parmesan crumbs & white balsamic vinaigrette |
| Rosemary & Dijon Crusted Rack of New Zealand Lamb |
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With braised white beans, sweet & spicy kale, & tomato bacon jam |
| Lobster Stuffed Carolina Crystal Coat Flounder |
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With roasted fingerlings, caramelized fennel, oyster mushrooms, prosciutto, & lemon beurree blanc |
| Roasted Maple Leaf Farms Duck & Pulled Duck Confit |
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With hopping john risotto, citrus glazed carrots, cornbread & orange butter |
| Pan Roasted Grass Fed Piemontese Hanger Steak |
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With potato gratin, fennel, marinated beets, pecorino romano & green peppercorn bordelaise |
| Organic Carolina Root Vegetable Gratin |
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With caramelized fennel, glazed carrots & pearl onions, & apple cider rosemary cream |
| Chevre Foam |
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With blueberry jam, crispy baguette, & clover honey |
| Caramel Croissant Bread Pudding & White Chocolate Mousse |
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With pineapple granita & praline bacon |
