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