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







































