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