Chef Konrad Kryzanowski

Fried Green Tomato Stack with whipped goat cheese and tomato jam

Bourbon-Glazed Pork Belly Bites Roasted peach, bourbon glaze, pecan crumble, fresh thyme

Shrimp & Tasso Toast Butter-poached shrimp, crispy tasso, whipped goat cheese, and crostini

Bacon Jam & Pimento Cheese Crostini House pimento cheese, tomato jam, chives

Heirloom Tomato (seasonal)& Burrata Salad Basil, peach balsamic, extra virgin olive oil, toasted sourdough crumble

Baby greens, pear, Gorgonzola, candied walnuts, white balsamic vinaigrette

Carolina Peach Salad (seasonal) Baby greens, local peaches, goat cheese, candied pecans, Champagne vinaigrette

Roasted Sweet Corn & Carolina Shrimp Bisque

Bourbon-Glazed Pork Chop Bone-in pork chop, sweet potato purée, braised collard greens, bourbon peach glaze

Pan-Seared Flounder Carolina Gold rice pilaf, roasted asparagus, lemon herb beurre blanc

Bourbon-Peach Chicken – Pan-seared chicken breast, smoked Gouda whipped potatoes, haricots verts, bourbon-peach pan sauce

Carolina Shrimp & Marsh Hen Mill Stone-Ground Grits – Creamy white cheddar grits, roasted corn, peppers, tomatoes, smoked tasso cream, scallions

Warm Peach & Blueberry Cobbler

Bourbon-Pecan Bread Pudding

Bananas Foster Pudding

Mussels in white wine, garlic, and herbs with grilled bread

Burrata, heirloom tomatoes, basil pesto, aged balsamic

Wild Mushroom Risotto – Parmigiano-Reggiano, fresh herbs, truffle oil

Whipped ricotta with hot honey, toasted pistachios, seasoned crostini

Arugula, figs, prosciutto, goat cheese, balsamic glaze

Caesar salad with shaved Parmigiano and house focaccia croutons

Wild mushroom soup with truffle oil

Roasted butternut squash soup with sage brown butter

Chicken Marsala-Pan-seared chicken breast with wild mushroom Marsala cream sauce, whipped Parmesan Yukon Gold potatoes, roasted broccolini, and crispy sage

Chicken Saltimbocca with Creamy Parmesan polenta Roasted broccolini White wine sage sauce

Pan-Seared Atlantic Salmon Parmesan risotto, roasted asparagus, lemon beurre blanc

Tuscan-Stuffed Pork Loin – Spinach, artichoke, roasted tomato & Parmesan stuffing, lemon cream sauce

Lemon Berry Parfait — layers of lemon mascarpone cream, mixed berries, and buttery shortbread crumble

Classic Cannoli Sweet ricotta filling Mini chocolate chips Pistachios Powdered sugar

Vanilla Bean Panna Cotta with Berry Compote

Seared Sea Scallops — corn and sweet potato succotash, crisp pancetta, and brown butter sage sauce

Bourbon-Glazed Pork Belly Bites Roasted peach, bourbon glaze, pecan crumble, fresh thyme

Crab, shrimp and roasted corn bisque

Wild Mushroom Risotto with Parmesan Crisp

Heirloom Tomato (seasonal)& Burrata Salad Basil, peach balsamic, extra virgin olive oil, toasted sourdough crumble

Arugula, figs, prosciutto, goat cheese, balsamic glaze

Filet Mignon Oscar — jumbo lump crab, asparagus, béarnaise sauce, roasted garlic potato purée

Seared Duck with Raspberry Chambord sauce, roasted asparagus and creamy parmesan risotto or truffle rissotto

Pan seared Snapper with Mango Pineapple salsa, cilantro rice, haricot verts, and citrus beurre blanc

Vanilla Bean Panna Cotta with Berry Compote

Bread Pudding with Candied Pecans and Bourbon sauce

Limoncello mascarpone parfait