Truffle fries topped with Parmigiano-Reggiano and parsley.

5 pieces of fresh focaccia served with whipped butter.

Flash-fried calamari with banana peppers and hoisin-mayhaw sauce.

Citrus-marinated lump crab, pimento cheese, and creole mustard remoulade atop fried green tomatoes.

Pimento cheese fritters rolled in panko crumbs, then flash-fried and served with tomatillo jam.

Baby romaine, watercress, focaccia croutons, and classic Caesar dressing.

Blackbird Farm lettuces, candied pecan, cherry tomato, and honey-balsamic vinaigrette.

Lump crab, sherry, and cream.

Rare, seared, sesame crusted tuna with soy-ginger glaze and wasabi cream. Served with mashed potatoes and wakame salad garnish. (Remove the garnish to make the entree gluten-free).

An 8 oz. filet served with port wine demi-glace, roasted garlic mash, and asparagus.

A bowl of mushroom-tomato quinoa, lentil risotto, asparagus, and tofu.

Accompanied by Italian salsa Verde, wilted spinach, and creamy polenta.

Served with sugared pecans and pesto butter, accompanied by haricots verts.

Allen Brothers beef topped with Pearson Farm apple chutney, brie spread, crispy pork belly, lettuces, and truffle fries.

Five shrimp served with spicy tomato cream and stone ground white cheddar grits.

Served with garlic-herb potato cake, crab chimichurri, and broccolini.

Half rack of lamb served with smashed fingerling potatoes, asparagus, and demi-glace.

Served with mint-dill green pea puree, creamy risotto, and bacon lardon.

Served with soba pasta, bone marrow broth, cabbage, mushrooms, and Asian red hot sauce.

Mashed potatoes with milk gravy and bacon-braised collard greens.

Chocolate glaze and strawberry puree.

Caramel, whipped cream, and sea salt.

Bourbon glaze.

Bourbon glaze.