The Allegory

Fresh whitehurst heritage farm chicken served with butternut squash and garlic butter asparagus

Pan seared prime filet with cabernet wine sauce served with garden roasted rainbow honey carrots

Berkshire pork chop, apple sweet potato hash, and garlic butter asparagus

Origin fresh Ethiopian coffee

Origin fresh Ethiopia coffee

Origin fresh tea

Old fashion whiskey with fresh homemade chocolate cake served with salted caramel ice cream

Fresh baked low country style bread pudding served with vanilla bean ice cream

Fresh baked peanut butter cookies with jelly ice cream

Fresh baked banana pudding, strawberry short cake, and chocolate brownie truffle

Organic mixed greens, arugula, grilled peaches, cucumbers, blueberry, candied pecan, feta, and mint vinaigrette

Romaine, shaved Parmesan cheese, Caesar dressing, and southern cornbread crouton

Crab beurre blanc sauce over creamy southern white Cheddar grits, with lump crab

Fresh Carolina gold rice, fresh crabmeat, fresh peppers, onion, green onions, fresh celery, roasted garlic, bacon, and andouille sausages

Gullah private stock cabernet braised short rib with sweet corn fritters

Array of cured meat, served with assorted cheeses, jams, nuts, olives, preservatives, garlic herb lavash, and fruit

Braised spicy collards greens, onion and peppers, deep-fried with gullah sauce

Fresh deep-fried wings tossed in chef gullah, served with black truffle fresh herbal fries

Fresh salmon on Hawaiian bun, with avocado, fresh cilantro, bibb lettuce, cucumber aioli and pineapple ring, served with rosemary truffle fries

U-10 sea scallops served with orange mango gastric and arugula citrus chive vinaigrette

Cranberries, crispy bacon, honey, and porcini thyme

3 mini Hawaiian rolls with 100% Angus beef, Pepper Jack cheese, sautéed onions, applewood bacon, peach jalapeño coleslaw and chef Carlos brown gullah sauce

Fresh spinach ravioli, Parmesan cheese with red eye mushrooms sauce

Roasted butternut squash, gullah caramelized onion vinaigrette, chili flakes, mint leaves, almonds, arugula, and olive oil, served with wild mushrooms and herb quinoa