Charleston's classic recipe finished with dry sherry.

Whipped wildflower honey.

Homemade chow chow, pickle shrimp, and remoulade.

Southern succotash, Benton's bacon, and lemon aioli.

Green goddess and blackened lemon.

Served with lemon horseradish ketchup, and Carolina mustard.

Shoestring fries and béarnaise sauce with a hint of yuzu.

Spinach, watercress, Benton's bacon, and parmesan.

Red leaf lettuce, pressed egg, cucumber, heirloom carrots, radish, and buttermilk ranch.

Fresh local peaches, smoked feta, arugula, ham floss, and candied garlic vinaigrette.

Crisp romaine, shaved parmesan, classic Caesar dressing, and butter herb croutons.

Onion, American cheese, and fancy sauce.

Sliced avocado, LTO, and creamy dill yogurt.

Butter poached lobster, sauce gribiche, and fine herbs.

Chicken andouille, smoked ham, and roasted tomato gravy over stone ground grits.

Blackened seasonal, blue cheese, horseradish, and shoestring fries.

Fresh peas, wild mint, and Benton's bacon.

Charred broccolini and yuzu hollandaise.

Crispy sage and brown butter puree.

Heirloom tomatoes and chili lime.

Four-cheese crema, cavatappi, milk fat solids, bacon bits, and green onion.

Nashville hot chicken and watermelon salad.

Select premium oysters with sides of mignonette, horseradish, and cocktail sauces.

Side of cocktail sauce and a wedge of lemon.

Peel & eat shrimp, mussels with candid garlic vinaigrette, oysters, clams with sides of cocktail sauce, horseradish, and mignonette.

Peel & eat shrimp, mussels with candid garlic vinaigrette, oysters, clams, lobster, with sides of cocktail sauce, horseradish, and mignonette.