Chef Milton Gardner

Mini Cornmeal Waffles with Smoked Chicken & Hot Honey Crème Crisp, golden waffles cradling tender smoked chicken, finished with a silky drizzle of hot honey crème. A playful nod to the iconic pairing, reimagined with finesse

Herb-Crusted Lamb Chops with Sweet Potato Purée & Rosemary Port Reduction Succulent lamb chops encrusted with fresh rosemary, thyme, and garlic, pan-seared to a tender finish and served atop buttery sweet potato purée. A velvety rosemary-port reduction

Lemon-Honey Pudding Cake with Macerated Berries Airy and delicate, this warm lemon pudding cake forms a tender sponge on top and a custardy sauce beneath. Drizzled with wildflower honey and served with vanilla-scented berries and candied lemon zest

Cast Iron Crab Cake with Lemon Aioli Butter Golden-seared crab cakes packed with lump crabmeat, kissed with Old Bay and scallions, then served over a pool of lemon aioli butter for a perfect melt

Cajun Butter Lobster Tails with Smoked Gouda Grits Twin lobster tails roasted in spiced Cajun butter, plated atop creamy smoked gouda grits, and finished with a touch of hot honey and microgreens

Spiced Red Velvet Cheesecake with White Chocolate Ganache A luxurious red velvet base swirled with velvety cheesecake and kissed with warm cinnamon and cayenne. Topped with a white chocolate ganache glaze and finished with gold-dusted raspberries

Pecan-Smoked Deviled Egg with Hot Sauce Dust Silken yolks whipped with crème fraîche and Dijon, smoked over pecan wood, and finished with a fine dusting of house-made hot sauce powder for a gentle heat and nostalgic charm

Candied Heritage Bacon Lollipop with Smoked Bourbon Glaze Thick-cut heritage bacon spiraled onto a stick, lacquered with smoked bourbon and dark sorghum, roasted until crisp and caramelized

Smoked Heirloom Cornbread Round with Whipped Chèvre, Tomato–Bacon Jam & Hot Honey Drizzle Tender, smoky heirloom cornbread topped with airy chèvre, slow-cooked tomato–bacon jam, and a glisten of wildflower hot honey

Crispy Collard & Ham Hock Egg Roll with Pepper Vinegar Gastrique...Braised collards and smoky ham hock wrapped in a crisp shell, drizzled with a sweet-tart pepper vinegar gastrique

Wild Mushroom Pâté on Cornmeal Crisp with Pickled Mustard Seed Earthy wild mushrooms blended into a velvety pâté, served on crisp cornmeal crackers and accented with tangy pickled mustard seeds

Smoked Peach & Arugula Salad with Buttermilk–Goat Cheese Emulsion Pecan-smoked Georgia peaches on peppery arugula, finished with buttermilk–goat cheese emulsion, spiced candied pecans, and sorghum drizzle

Cornmeal-Crusted Okra & Gulf Shrimp Stack with Pickled Green Tomato Aioli Crisp cornmeal okra and Gulf shrimp layered high, topped with bright pickled green tomato aioli and benne seed crisp

Roasted Corn & Vidalia Chowder with Crispy Lardon & Chive Oil Silky roasted corn and caramelized Vidalia onions with cream, finished with crisp lardon and vibrant chive oil

Mini Hot Water Cornbread Cake with Charred Tomato Butter & Pickled Shallot Petals Golden skillet cornbread topped with smoky charred tomato butter and jewel-like pickled shallots

Mini Crab & Collard Dip with House-Milled Corn Crackers Lump crab and smoked collards baked in a creamy sherry base, served with crisp corn crackers

Pecan-Smoked Beef Tenderloin with Sweet Potato Silk & Red Eye Demi Prime tenderloin smoked over pecan wood, served on truffled sweet potato silk with glossy espresso–red eye demi and crispy shallots

Molasses-Lacquered Heritage Pork Chop with Braised Collards & Carolina Gold Rice Grits Bone-in pork chop glazed with smoky blackstrap molasses, served with smoked turkey–braised collards and creamy Carolina Gold rice grits

Buttermilk-Brined Fried Poulet Rouge Thigh with White Pepper Gravy & Collard Mélange Heritage chicken thigh brined in buttermilk, fried crisp, and topped with velvety white pepper gravy over braised collards

Brown Butter Gulf Shrimp with Heirloom Rice & Tomato–Corn Succotash Seared Gulf shrimp in nutty brown butter over heirloom rice with basil-laced tomato–corn succotash

Wild Mushroom & Black Garlic Grits with Crisp Leek Nest Anson Mills grits with roasted wild mushrooms and black garlic, crowned with a crisp leek nest and thyme oil

Bourbon–Pecan Tartlet with Vanilla Bean Chantilly Tart shell filled with bourbon–pecan custard, topped with vanilla bean Chantilly and cocoa dust

Sweet Potato Crème Brûlée with Toasted Pecan Praline Silky sweet potato custard under a glassy brûléed sugar crust, topped with pecan praline and smoked sea salt

Mini Red Velvet Layer Torte with Cream Cheese Mousseline Cocoa-kissed red velvet layers with cream cheese mousseline, garnished with white chocolate curls

Individual Peach Cobbler with Brown Butter Streusel & Vanilla Gelato Golden peaches baked under brown butter streusel, served with vanilla gelato and sorghum caramel

Brown Sugar–Banana Pudding Verrine with Vanilla Wafer Tuile Brown sugar custard, ripe banana, and house-baked vanilla wafers layered in a glass verrine, topped with wafer tuile and brûléed meringue

Pecan-Smoked Deviled Eggs with Hot Sauce Dust Silky yolks whipped with crème fraîche and Dijon, gently smoked over pecan wood and finished with a dusting of house-made hot sauce powder—a sultry twist on the Southern classic

Blackened Filet Mignon with Red Wine Butter & Garlic-Herb Mashed Potatoes A perfectly-seared center-cut filet kissed with bold spices, finished with a lush red wine compound butter and served alongside velvety mashed potatoes infused with roasted garlic

Brown Butter Peach Tart with Bourbon Whip Buttery golden crust cradling sweet Georgia peaches, baked until bubbling and caramelized. Topped with bourbon-spiked whipped cream and candied pecan crumble