This menu blends bold, soulful Southern tradition with fine-dining precision, delivering elevated comfort and unforgettable hospitality across every course.
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.
Mini Cornmeal Waffle with Smoked Chicken Confit & Hot Honey Crème
Golden cornmeal waffle crowned with tender smoked chicken confit and a swirl of whipped hot honey crème.
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.
Seared Scallops over Smoked Black-Eyed Pea Velouté
Golden diver scallops over pecan-smoked black-eyed pea velouté, garnished with crisp country ham and lemon–chive oil.
Cajun BBQ Gulf Shrimp with Anson Mills Grit Cake
Butter-poached Gulf shrimp in smoky Cajun BBQ sauce over a crisp grit cake, topped with charred scallion curls.
Salmon Croquette with Smoked Comeback Sauce
Golden, herb-laced salmon croquette with smoked paprika comeback sauce and pickled okra slivers.
Cast Iron Crab Fritter with Preserved Lemon Aioli
Lump crab fritters served with silky preserved lemon aioli and micro dill.
Smoked Wild Mushroom Risotto Bite with Crisp Leek
Creamy risotto with smoked wild mushrooms and Parmesan, topped with crisp leek lattice and truffle essence.
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 Chicken 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.
