Served on a bed of micro greens.

Tender rice noodles and aromatics wrapped. Served with a plum sauce.

Served with a spinach flan. Topped with eggplant caviar.

Served with pickled ginger and bok choy slaw.

Ahi tuna tossed a spicy aioli served in a crisp wonton.

Meyers lemon and white wine poached lobster with chunky avocado and tomato relish.

Jumbo lump crab served with a fiery cucumber spaghettini.

Lemon and white wine poached jumbo shrimp with classic horseradish and chive sauce.

Saved with Bishop's Barbeque Sauce.

Tender hanger steak on brioche rolls. Topped with bacon jam and caramelized onions.

Served on a potato roll with chipotle aioli and mango salsa.

Tender romaine hearts tossed with Caesar dressing and herb croutons topped with parmesan crisp.

Topped with micro greens and a country slaw.

Baby field greens, cucumbers, tear drop tomatoes, crispy taro root and rice wine vinaigrette.

Red potatoes, haricots verts, boiled eggs, tear dropped tomatoes, nicoise olives and cranberries.

Served with French fries.

Served with French fries.

Served with French fries.

Sweet potato and smoked gouda gratin topped with caramelized apples and sauteed haricot vert.

Served with wild mushroom risotto, and garnished with crispy onions.

Served with Yukon gold disk and braised greens.

Served with aromatics and a star anise jus.

Jumbo shrimp with white wine butter sauce over linguini.

Succulent jumbo shrimp, chicken, and andouille sausage in a rich savoury sauce over rice.

Served with baked mac and cheese and collard greens.

Served with Asiago polenta, roasted baby vegetable and saga jus.

Served with dirty rice and asparagus spears.

Served with hushpuppies and country slaw.

Served with a risotto croquette, roasted garlic saffron gastrique.

Served with scallion rice and braised baby book choy.

Served with pigeon peas and rice, cabbage, and plantains.

Stuffed with spinach, tomato butter and smoked gouda on ciabatta with steak fries.

served with sauteed wild mushrooms, jarlsberg and sweet potato fries

Lola rosa and Roma tomatoes served with sweet potato fries.

Wilted watercress and mizuna, caramelized pear and onion confit.

Served with crispy onions and steak fries.

Roasted garlic mash potatoes and sauteed haricot vert.

Freshly squeezed Carolina lemonade topped with brewed sweet tea.