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