Appetizer
Blue Crab Toast – lemon aioli, serrano, local sourdough
Butterbean Hummus- charred pita, crudites

First
Belgian Endive and Sugar Snap Pea Salad – fines herbs, rosé vinaigrette, parmesan

Entrée

Golden Tilefish – ginger, chile, lime, herb broth

Vegetable Side

Roasted Asparagus – spring onion, green garlic, cured egg yolk

 Dessert
Blueberry Cobbler – drop biscuit topping, lemon blueberry ice cream

Appetizer
Whipped Ricotta – red clay hot honey, lemon, rosemary focaccia
Prosciutto and Summer Melon – arugula, mint, olio nuovo
Peperonata – roasted summer peppers, castelvetrano olives, balsamic, grilled sourdough

First

Campanelle – miss paula’s shrimp, zucchini, squash, heirloom tomato sauce, breadcrumbs

Entrée

Grilled Pork Tenderloin – salsa roja

Vegetable Side

Succotash – fresh field peas, sweet corn, pickled summer peppers, basil

Charred Broccolini – za’atar, lemon, yogurt

Dessert
Chocolate Panna Cotta – high wire amaro cherry compote

Appetizer

Pickled Shrimp – miss paula’s shrimp, fennel, jalapeño, dill

First

Salad of SC Peaches and Tomatoes  – arugula, ricotta salata, basil, wölffer rosé vinaigrette

Entrée
Roasted Wreckfish – hot sauce beurre blanc

Vegetable Side

Hoppin’ John – carolina gold rice, fresh pink lady peas, smoked ham

Collard Greens – sherry vinegar, benne seed

Dessert
SC Peach Crisp – tahini, cardamom gelato