Circa 1886 - Charleston, SC

Pimento cheese mousse, grilled brioche, surryano ham, paddlefish caviar, cured yolk powder.

Cabbage leaves, burden creek dairy goat cheese, smoked ham hock gravy, scallions.

Baby root vegetables, beet vinegar pudding, blood orange avocado oil, walnut poppy seed crackers.

Lemon rosemary olive oil cake, tart cherries, pistachio, neufchatel, peppercorns .

Truffle gelee, tarragon crostini, cornichons, raisin mostarda .

Molasses benne seed granola, fried squash, lemon scallion dust.

Sour sap, shoots and cress, toasted squash seeds, hominy crunch.

Corn cob bouillon, seewee bean succotash, bear tallow.

Conch fritter, pepper pot liquor, young sweet potatoes, mustard greens, pickled okra.

Acorn squash, pearl onions, sticky sorghum, celery, blackberry jam pan sauce.

Broccoli mac n' cheese, green tomato remoulade, collard greens, annatto dust.

Potato mousseline, hazelnuts, brussels sprouts, lemon curd, rosemary demi glace.

Fava beans, bell peppers, tobacco onions, cauliflower, sherry mornay.

Bell peppers, charred tomatoes, greens, celery root, okra seed oil.

Indigo grits, parsnip, turnip collard green "Mixit", preserved peach sauce .

Wild rice, pecans, cranberries, carrots, mushroom chive broth.

Molten ganache, chocolate barley malt ice cream.

Cheddar pastry crust, grand marnier pears, tahitian vanilla ice cream, caramel, herbed cabernet syrup.

Guava mango espuma, kunun aya panna cotta, tiger nut genoise, coconut lime gelee.

Blackberry wojape, honey pine nut butter, crispy wild rice, juniper ash, white chocolate “honey comb”