Behind the plantation gates, new southern cuisine revels in history while exploring contemporary flavors and techniques.

~ 1st Course ~

SPLIT PEA SOUP

BBQ Pork Tortellini, Ham Hock, Sweet Tea Foam

~ 2nd Course ~

“DIG YOUR ROOTS” SALAD

Greens, Root Vegetables, Pesto Vinaigrette

~ 3rd Course ~

DUCK BREAST

Goat Cheese Grits, Creamed Collards, Fried Pickles, Sorghum Jus

~ 4th Course ~

BUTTERMILK PIE

White Cheddar Crust, Apple Gratin, Hazelnut Gelato, Brown Butter Caramel