Appetizer
Deviled Egg Crisps – whipped yolks, salmon roe, dill, pumpernickel
Blue Crab Toast – lemon aioli, serrano, local sourdough
Boiled Peanut Hummus- spring vegetable crudites

First
Little Gem Caesar – boquerones, cured egg yolk, sourdough crouton

Entrée
Kombu Cured Salmon – miso glaze, grapefruit kosho

Vegetable Side

Persian Couscous – saffron, pistachio, currant, dill, mint

 Dessert
SC Buttermilk Panna Cotta – blackberry compote, lemon

Appetizer
Whipped Ricotta – honey, sicilian oregano, grilled sourdough
Prosciutto and Summer Melon – arugula, tuscan olio nuovo
Peperonata – roasted summer peppers, castelvetrano olives, balsamic

First

Summer Campanelle – miss paula’s shrimp, zucchini, squash, herby breadcrumbs

Entrée

Grilled Pork Tenderloin – salsa roja

Vegetable Side

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

Charred Broccolini – za’atar, lemon, yogurt

Dessert
Blueberry Cobbler – drop biscuit topping, vanilla gelato

Appetizer

Pickled Shrimp – miss paula’s shrimp, fennel, sc cayenne pepper

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