- Slow Cooked Pork Belly, Curried Yellow Lentils
- Sous Vide Pork Tenderloin
- Shrimp and Grit Truffle
- Asian Calamari Salad
- Pan Seared Breast of Duck
- “Spaghetti and Meatballs”
- Buttermilk Fried Quail Breast
- Roasted Rack of Wild Boar
- Bourbon Chocolate Mousse, Red Velvet Dust
- Spanish “Pigs in a Blanket”
- Grilled Octopus
- Green Tea Panna Cotta
- Deconstructed Shrimp and Grits
- Pan Seared Filet Mignone
- Blackened Mahi Mahi Tostada
- Pan Roasted Local Wrech Fish
- Smoked Mahi mahi Brandade Savory Cone
- Sous Vide Breast of Chicken, Charleston gold Rice Grits
- Smoked Mahi Mahi Brandade Cones
- Clifty Farm Country Ham
- Blackened Snowy Grouper Tostada
- Oyster Crostini, Edemame Puree
- Buttermilk Fried Quail Breast
- Chilled Yellow Tomato Soup
- Lump Crab Bon Bons
- French Four Spice Rubbed Duck
- Indonesian Pulled Pork, Baby English Cucumbe
- Strawberry Champagne Shooter
- Buttermilk Fried Ashley Farms Chicken
- Clifty Farms Country Ham
- Yellow Beet, Roasted Red Pepper Napoleon