Starter (choice of one)

Arugula Salad – arugula, candied walnuts, pickled red onion, goat cheese, and citrus vinaigrette

House Salad – mixed greens, shredded onion, tomatoes, cucumbers, and lemon-Dijon vinaigrette

Entrée (choice of one)

Wild Boar & Beef Meatloaf – wild boar and grass-fed beef meatloaf with red-skinned mashed potatoes, caramelized tri-color carrots, and a sage mushroom cream sauce

Shrimp & Sausage Over Grits – East Coast jumbo shrimp sautéed with andouille sausage, served over creamy white grits with a tasso Cajun cream sauce

Scallop & Sweet Potato Orzo – seared U10 New Bedford scallops (4), served over sweet potato orzo with fresh asparagus in a garlic, white wine, and black peppercorn sauce, finished with a honey-bourbon glaze

Parmesan-Encrusted Salmon – over Charleston red rice with a fresh basil emulsion, prepared medium rare unless otherwise requested

Chicken & Succotash – marinated garlic and rosemary Bell & Evans free-range chicken, seasonal farm-to-table succotash, tomatillo salsa, Gorgonzola cheese, and lemon-Dijon vinaigrette

Dessert (choice of one)

Desserts change daily based on availability; options may include:

Southern Sweet Biscuit

Flourless Chocolate Torte

Chef’s Cheesecake

Crème Brûlée

All items are subject to change based on availability.