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