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, Red Beet, Serrano, Baby Red Shiso

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

Peach Salad | Grilled Peach, Arugula, Pecan, Chili, Ricotta

Smoked Mussel Toast | Dill, Mustard Butter

Ricotta & Tomatoes | Cherry Tomato Confit, House Made Ricotta, Basil, Sourdough

Crab Dip | Jumbo Lump, Whole Grain Mustard, Old Bay, Wood Fired Bread

Chicken Liver |  Rhubarb, Mustard Greens

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


Second Course • Pick 3

Wood Roasted Broccoli | Pistachio, Peach, Shiitake, Marigold

Red Beet Risotto | Carolina Gold Rice, Beet, Sugar Snap Pea, Mushrooms, Herbs, Almond

Clams Pistou | Manila Clams, Red Snapper, Basil, Broth, Fennel, Heirloom Tomato, Fresno Pepper

Trout | Farro, Cucumber, Plum, Cippolini Onion, Purslane, Almond

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

Wood Roasted Pork Sausage | Happy Rich Broccoli, Rhubarb Mostarda


Plated Dessert • Pick 1

Malted Chocolate | Whey Caramel, Malted Blondies, Hazelnut Crunchies, Chocolate Ice Cream, Malted Milk Tuile

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

Peach & Blueberry Cobbler | Cardamom Biscuit, Lemongrass Ice Cream

Summer Snow | Coconut Pudding, Coconut Cake, Cucumber Sherbet, Mint Snow, Coconut Chips


Party Favor • Pick 1

Spiced Caramels

Tomorrow’s Breakfast | Granola