Petite everything bagels with smoked salmon schmear, tomatoes, shallots, and capers
Early girl and sungold tomatoes tossed with pole beans and basil, then dressed with olive oil and smothered in a warm mixture of roasted corn, okra, braised cranberry beans and roasted sweet peppers
Prepared in the style of South Carolina’s coast. Butterflied shrimp slow-cooked in a roasted prawn broth and ladled over heirloom white grits with poached eggs, bacon, mushrooms and sweet onion.
Crispy fritters lightly fried and blanketed with piles of powdered maple sugar.
Wedges of fresh stone fruit from Schletewitz farm dressed in a velvety pudding made from their nectar and finished with vanilla whipped cream and brown butter pecan shortbread.