I.

Appetizer
Crab Louie – jumbo lump, creme fraiche, horseradish, lettuce cup
Butterbean Hummus- tahini, za’atar, charred pita, crudites

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

Entrée

Steamed Golden Tilefish – reduction of cotes du rhone and smoked ham hock

Wilted Greens – mustard and collard greens, sherry vinegar, benne seed

 Dessert
Blueberry Cobbler – cornmeal drop biscuit topping, lemon yogurt ice cream

II.

Appetizer
Rosemary Focaccia – whipped ricotta, roasted peperonata
Prosciutto and Summer Melon – canary melon, cantaloupe, hot honey, olio nuovo, mint

First

Campanelle – tarvin shrimp, zucchini, squash, heirloom tomato sauce, herby breadcrumbs

Entrée

Grilled Pork Tenderloin – salsa roja

CGR – anson mills carolina gold rice, spring onion, lime, benne seed

Dessert
Chocolate Mousse Cake – nutella, high wire amaro cherry compote, pistachio gelato

III.

Appetizer

Pickled Shrimp – tarvin shrimp, fennel, sweet banana pepper, dill

Deviled Crab Dip – blue crab, old bay, sherry, tarragon, crostini

First

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

Entrée
Roasted Wreckfish – hot sauce beurre blanc

Succotash – butterbean, sweet corn, poblano, sun gold tomato, basil

Dessert
SC Peach Crisp – tahini, cardamom gelato