The first course of our Four Course Menu is a seasonal, plated Amuse
determined by the Chef; followed by the selections below.


 First Course • Pick 3

Wood Fired Bread & Anchovy Butter

Dressed Oysters | Our Choice of Raw Oyster with a Seasonal Garnish

Red Snapper Crudo | Blood Orange, Serrano, Baby Red Shiso

Red Butter Lettuce | Whole Grain Mustard, Toasted Almond, Pickled Turnips, Orange, Castelvetrano Olive

Baby Romaine | Green Goddess, Spring Radish, Kumquat, Olive Oil Crouton, Parmesan

Asparagus | Radish, Sugar Snap Peas, Goat Feta, Herbs

Baked Ricotta | Radish, Wood Fired Bread

Chicken Liver |  Rhubarb, Mustard Greens,

Poppy’s Caviar | Sour Cream, Spring Onions, AL Paddlefish, Vinaigrette, Crackers


Second Course • Pick 3

Roast Carrots | Yogurt, Date, Lime, Herbs

Cauliflower Steak | Pistachio Aillade, Cauliflower Puree, Sultana, Fennel Conserva

Spring Pea Risotto | Carolina Gold Rice, English Pea, Sugar Snap Pea, Morel Mushroom, Radish, Almond

Linguini with Clams | Manila Clams, Calabrian Chili, Lemon, Mint, Basil

Trout | Fingerling Potato, Pickled Apple, Sunflower, Yogurt

Braised Lamb | Polenta, Preserved Meyer Lemon, Olive, Parsley

Pork Sausage | Dandelion Green, Rhubarb Mostarda


Plated Dessert • Pick 1

Brown Goat | Flourless Chocolate Cake, Cajata Ganache, Goats Milk Ice Cream, Root Beer Chocolate Sauce

Charleston Rice Pudding | Vanilla Bean Rice Pudding, Salt & Pepper Pecans, Charleston Madeira Gelee, Bay Leaf Ice Cream, Rice Tuile

Smoke & Citrus | Olive Oil Cake, Mezcal Spiked Citrus, Pepita Nut Crunch, Avocado “Sherbet”


Party Favor • Pick 1

Spiced Caramels

Tomorrow’s Breakfast | Granola


Vegetarian Items: Asparagus, Roast Carrots, Mushroom Risotto, Baked Ricotta (contains eggs)
Vegan Items: Red Butter Lettuce, Cauliflower Steak, Smoke & Citrus