drizzled with maple syrup

with local cheese and seasonal vegetables

drizzled with chipotle honey

topped with toasted pine nuts

with house-made spicy cocktail sauce and fresh lemon

topped with crumbled bacon

a selection of local cheeses and fresh fruit

with whipped cream cheese, pickled onions, capers, tomatoes, and bagel chips

with chipotle honey and whipped butter

gulf shrimp in a rich bacon broth, served with jalapeno-cheddar heirloom grits

scrambled eggs, sausage, cheddar cheese, house-made salsa

topped with fresh blackberry syrup and whipped ricotta

with baby potatoes, fresh peas, asparagus, poached eggs, and hollandaise

scratch made buttermilk biscuits with sausage gravy

served with Lusty Monk mustard and potato rolls

with local goat cheese

glazed with orange-sorghum syrup

mixed greens, edible flowers, seasonal vegetables, and poppyseed vinaigrette

with local goat cheese, toasted pecans, and balsamic vinaigrette

your choice of: classic, green chili-goat cheese, or truffle

drizzled with brown sugar caramel

topped with fresh berries

with citrus and honey syrup

drizzled with ganache

with strawberry sauce

with cream cheese frosting

with spiced pecans, goat cheese, and sorghum vinaigrette

with blue cheese, chives, and buttermilk dressing

with crisp greens, cucumber, and mint vinaigrette

in heirloom tomato broth with clams, local sausage, fennel, and baby potatoes

with charred corn salsa, grilled summer squash, and Carolina rice

with fresh cherry sauce, arugula, and summer farro succotash

with butter beans, cucumber-buttermilk salad, and cornbread

with bacon jam, fresh creamed corn, and collard greens slaw

with whipped potatoes, sautéed green beans with pesto, and charred tomato jus

with spiced sweet potato-yogurt puree, grilled eggplant, and fresh mint pesto

with whipped cream

topped with ginger ice cream

topped with fresh raspberry sauce

topped with salted peanuts

with stone fruit compote

gulf shrimp in a rich bacon broth, served with jalapeno-cheddar heirloom grits

in garlic-tomato broth with fresh herbs

local trout with wild mushrooms, brown butter, lemon, and crispy capers

with maple and mustard, served on a bed of baby kale

with rich pan gravy

cooked in white wine with preserved lemon, olives, and artichoke hearts

with cider gravy

glazed with sorghum, topped with pear chutney

braised in red wine with mushrooms and herbs

with citrus-rosemary gremolata

with pumpkin seeds, goat cheese, and maple vinaigrette

with ginger-sesame dressing, fresh orange, and toasted almonds

your choice of: classic, green chili-goat cheese, truffle

with apples and caramelized onions

with roasted garlic and crème fraiche

with garlic and thyme

glazed with pomegranate molasses

with smoked tomato, maple and garlic

with honey mustard glaze

with crisp bacon

rolled in toasted pistachios

with roasted grapes and walnuts

with gruyere and fresh thyme

served on toasted baguette with fresh pomegranate and rosemary

topped with pickled local okra

topped with pickled green beans

with white truffle oil and parmesan

with spicy cocktail sauce and fresh lemon

with whipped cream cheese, fresh cucumber and pickled red onion

topped with smoked salmon, crème fraiche, and capers

with olives, mustard, dried fruit, and crackers

with sweet potato puree and bacon jam

glazed with cranberry chutney

drizzled with chipotle honey

with rosemary infused balsamic glaze

stuffed with house-made chorizo, olives and goat cheese; topped with chimichurri

with candied tangerine zest

with ricotta mousse and cranberry sauce

with dark chocolate ganache and sea salt

coated in dark chocolate