Plates

CAST-IRON SKILLET CRAB CAKES WITH CITRUS BEURRE BLANC OVER SWISS CHARD, BUTTERNUT SQUASH, AND SWEET CORN

GRILLED BEEF LOIN WITH A BLACK RASPBERRY GASTRIQUE OVER GARLIC MASHED POTATOES AND GRILLED ASPARAGUS

PECAN CRUSTED FRIED CHICKEN WITH WILD MUSHROOM GRAVY OVER YUKON GOLD MASHED POTATOES, AND SOUTHERN BUTTER BEANS

HICKORY SMOKED PORK SHOULDER WITH A BRANDY MUSTARD SAUCE OVER BOURBON MASHED SWEET POTATOES AND COLLARD GREENS

PAN-FRIED CAROLINA CATFISH SERVED OVER BLACK EYED PEAS AND RICE WITH A SPICY PEPPER AND BOILED PEANUT PAN SAUCE